Receta Split Peas and Rice
I suspected this dish wasn’t going to be a home run with the Omnivore. I knew *I* would love it: peas, brown rice, 6 cloves of garlic. That’s a winner. And honestly, in my deepest, darkest, most quiet moments, I knew the Omnivore would like it, too. But there was a problem.
Well, the peas weren’t exactly screaming “I’ll go great with cheese!” and breadcrumbs weren’t appropriate. Bacon would have been PERFECT! if we had any in the house.
So I punted.
I made honey mustard chicken nuggets. The tactic? Lure him in with a classic, meaty favorite, and when he takes a bite of peas to be polite, he’ll fall in love.
So what happened? He gagged. On the chicken *whew.* I’m okay with making nasty chicken. I wasn’t eating it anyway. It started in frozen-nugget-form from the freezer (Tyson Chicken, you have let my husband down!). And he raved about the peas. And the best part about it? I have a new tactic when serving a dish I am unsure about to the Omnivore: serve suspicious food with a nasty side of meat!
One Year Ago: Basic Indian Curry
- Indian Split Peas and Rice (4 side dish servings, adapted from here)
- 1 cup dried, split peas
- 1/2 cup rice
- 1 onion, chopped
- 6 cloves of garlic, minced
- 1 3″ piece of ginger, grated
- 4.5 cups of water
- salt and pepper
- sliced tomatoes and lemon juice for garnish
- Saute chopped onion stovetop for 4-5 minutes. Add ginger and garlic and cook 2 minutes over low heat. Add rice and cook 3-4 minutes. Add water and bring to boil. Reduce heat to low and cover, cooking for 40-60 minutes or until water is absorbed. Let stand off heat for 5 minutes before serving. Garnish with tomatoes, lemon juice, and salt and pepper.
- To make this dish in the slow cooker:
- Combine all ingredients and reduce liquid to 3 3/4 cup water. Cook on high for 6 hours.
- Calories 150.2
- Total Fat 0.8 g
- Saturated Fat 0.2 g
- Total Carbohydrate 29.9 g
- Dietary Fiber 5.9 g
- Sugars 1.4 g
- Protein 6.1 g