Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
IlansterMonster, 12/22/08
Split Pea SaladIngredients (use vegan versions): 1/2 cup dried green split peas
1/2 cup dried yellow split peas
1 cup uncooked brown rice
2 medium carrots, chopped
2 medium celery stalks, chopped
1 onion, chopped
1/2 medium green cabbage
3 cloves (or more) garlic
lemon juice
All or some of the following to taste:
olive oil
balsamic vinegar
vegan Dijon mustard
salt and pepper
Directions:1. Combine peas, rice, and sufficient water (at least three cups) in a large pot. Bring to a boil, and simmer about half an hour, or until the grains and legumes begin to soften without getting mushy.
2. Lightly sautee the garlic, onions, cabbage, celery and carrots in a pan to soften them a little, but again, you don't want them mushy. Add lemon juice.
3. Rinse the split peas and rice in a little cold water. Drain.
4. Combine all ingredients thoroughly (including spices and oil, vinegar, and mustard).
I eat this cold, but have had it heated and it tastes great that way as well.
Source of recipe: It was summer and I needed a quick grab and go meal to pack for my lunches at work so I came up with this delicious salad. Very tasty and satisfying. You could probably substitute the split peas for lentils and it'd still work out fine.
Makes: 6 servings, Preparation time: 15 minutes, Cooking time: About 40 minutes
