Yield: 4 servings
Preparation time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
Ingredients:
· 2 cups split peas, dry
· 3 tablespoons canola oil
· 2 bay leaves
· 2 medium onions, chopped
· 2 ½ teaspoons cumin
· 1 teaspoon cinnamon
· 1 teaspoon curry powder
· ½ teaspoon turmeric
· ½ teaspoon hot pepper flakes
· Black pepper to taste
· 1 cup brown rice, dry
· 2 ½ cups low-sodium vegetable broth
Directions:
1. Cook split peas according to pulse cooking instructions. Drain and keep warm.
2. Heat oil in a pan over medium-high heat. Add bay leaf. Cook until golden, about 3 minutes.
3. Add onion. Sauté until tender.
4. Add spices. Sauté for 30 seconds.
5. Add rice. Cook, stirring constantly, for 3 minutes.
6. Add broth. Bring to a boil. Reduce heat to low, cover, and simmer until liquid is mostly absorbed, about 20 to 25 minutes.
7. Add split peas. Stir to combine. Allow to warm through.
8. Remove bay leaf and serve