Split Peas Rice Recipes

SPLIT PEAS AND RICE WITH PIGTAIL

Steps:

• Put the split peas to soak for 1 hour. Boil the rice and set aside.
• Pressure cook the pigtail for 10 - 15 minutes and set aside. Put the split peas to boil until soft.
• Saute the onion, garlic and pimento pepper. Add the pigtail and let cook for about 2 - 3 minutes. Pour in the split peas then add the roucou and hot pepper (whole).
• Add the coconut powder and allow to simmer for 10 minutes add salt to taste. (Note: What we're looking for is semi thick consistency. Not too thick; not too watery).
• Mix in the chadon beni. Serve over rice.

RICE PILAF WITH LENTILS AND SPLIT PEAS

Steps:

• Spray a heavy, wide pan with a tight-fitting lid with non-stick cooking spray. Add onion, garlic and salt. Sweat until aromatic, stirring constantly.
• Add rice and stir to coat. Continue stirring until rice smells nutty.
• Add water, sesame oil, bouilion cubes, lentils, peas, spices and bay leaf. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Remove from heat and let stand 5 to 10 minutes.
• Remove Bay leaf.
• Fluff with a fork, Mix in pine nuts and celery. Serve.

WILD RICE AND SPLIT PEA SOUP

Steps:

• Sauté onion garlic, celery and mushrooms in oil.
• Stir in water, split peas, carrots, potatoes, herbs and rice. Bring to a simmer. Reduce heat to a simmer and cook until peas are tender.
• Serve hot with some crusty bread.

SPLIT PEA AND RICE SOUP

Steps:

• Rinse the peas.
• Put them in a soup pot with 3 cups of water and bring to a boil.
• Reduce heat, cover, and simmer for 45-60 minutes.
• Meanwhile, saute the onions and garlic in olive oil until onions are translucent.
• Mix in the spices and saute for 5-10 minutes, stirring frequently to prevent burning. Set aside.
• When peas are cooked, stir in the onion mixture along with the stock.
• Add the lemon juice and cooked rice and season with salt and pepper.
• Stir in the parsley and gently reheat.

BROWN RICE SPLIT PEA-LAF

Steps:

• In a medium saucepan over medium heat, heat the oil and saute the onion until golden, about 5 minutes.
• Add the garlic ands rice and stir until coated with oil.
• Stir in the broth, lemon juice, split peas, cinnamon, cumin, salt and pepper.
• Bring to a boil, then turn the heat down to a simmer. Cover and cook 45-50 minutes, or until all the liquid is absorbed and the rice and peas are tender.
• Let stand, covered 10 minutes, then serve hot.