Split Peas Rice Food

LENTIL CURRY WITH RICE & SPLIT PEA

Steps:

• Wash and soak your lentils, split peas, and rice in a single large bowl of at least 10h. Make sure to add a lot of water as these are going to swell and double the volume.
• Place a big saucepan on medium heat and bring all the dry spices and leaves, cover and stir now and then for about 5 mins.
• Meanwhile, chop the onions, mince the ginger, turmeric, and garlic. Bring them in the pan and give them a stir for 2 mins before adding the coconut oil and stir again. cover them and let them cook for 8 mins on medium heat as you keep on stirring.
• Rince the legumes and drain the water.
• Bring them in the pan, stir everything together, then cover with some boiling water. The water should be covering about 2 cm above the legumes.
• Increase the heat till the boiling takes place then reduce to medium high heat
• Cover and let this cook for about 12 minutes on medium heat, you keep on stirring now and then, BUT YOU MUST BE VERY GENTLE when STIRRING.
• In between, add any cream of your choice, I added my yummy creamy carrot sauce.
• During this time, rinse out your spinach, cut them into halves if you've big leaves. wipe your mushrooms with a kitchen paper to wipe off any soil. Cut them into desired size.
• Add salt, peppers and turn off the heat.
• Add the mushrooms and the spinach, fold them in GENTLY, Cover, and leave the meal to cool for about 10 mins then serve and enjoy your lentil curry with rice & split peas.
• NOTE; since the legumes are already soft and swollen, they're not going to take long to cook, so don't overload them with water unless you want a lot of sauce which we can say soup!

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.

SPLIT PEAS AND PIG TAILS

Steps:

• Boil the pig tails in 2 quarts water for 1 1/2 hours, changing the water every half hour until the pig tails are soft and most of the salt has been removed.
• Boil the split peas and ham hocks in 2 quarts water until the split peas are soft, about 1 hour. Remove the ham hocks from the pot. Add the onions and peppers to the split peas and season with the salt, black pepper and oregano. Boil until the vegetables are soft, about 20 minutes. Add the softened pig tails and the butter. Let cook for another 15 minutes until done. Serve over steamed white rice.

YELLOW SPLIT PEA, CARROT, AND RICE BABY FOOD

Steps:

• Combine split peas and carrots in a small saucepan and add water to cover by about 2 inches. Bring to a boil and reduce to a simmer. Simmer until peas are tender, about 30 minutes. Add additional water as needed so that peas don't stick to the bottom of the pan.
• Add rice and 2/3 cup water to the saucepan. Bring to a boil and cook until rice is tender, about 12 minutes.
• Remove from heat and add olive oil. Mash or puree to your desired consistency, making it smoother for younger babies or perhaps chunkier for older babies.

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.

SPLIT PEA BURGERS

Steps:

• Heat 1 tablespoon olive oil in a large (4 to 6-quart) saucepan over medium heat. Add the onion and bell pepper along with a generous pinch of salt. Sweat for 5 minutes or until the onions are soft. Add the garlic and mushrooms and continue to cook for another 4 minutes.
• Add the broth, peas, rice, coriander and cumin. Increase the heat to high and bring to a boil. Decrease heat to low, cover and cook at a simmer for 1 hour or until the rice and peas are tender.
• Remove from the heat and gently pour the mixture into the bowl of a food processor and process until just combined.* Do not puree. Pour this mixture into a bowl and stir in the 3/4 cup of bread crumbs. Season, to taste, with salt and freshly ground pepper. Refrigerate for 30 minutes.
• Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs. Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add 2 burgers at a time and saute until brown on each side, approximately 3 to 4 minutes per side. To grill, cook on high for 3 to 4 minutes per side as well. Serve immediately.

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.