1 tablespoon vegetable oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 to 2 teaspoons curry powder, to taste
2 cups split peas
1 cup uncooked brown rice, rinsed
8 cups water
1 bay leaf
1/2 teaspoon pepper
1/2 teaspoon salt
Heat oil in large kettle and sauté onion, carrots, celery, and garlic until tender. Stir in curry powder to taste. Add split peas, rice, water, and bay leaf. Bring to a boil; reduce heat and cover. Simmer for 1 to 1 1/2 hours or until peas and rice are tender. Add pepper and salt and serve hot.
Yield: about 14 cups
Preparation time: 15 minutes
Cooking time: 1 to 1 1/2 hours
Serving size: 1 cup
Nutrition Facts
Per Serving:
Calories: 131
Carbohydrate: 24 g
Protein: 6 g
Fat: 2 g
Saturated fat: <1 g
Sodium: 227 mg
Fiber: 2 g
Exchanges per serving: 1 1/2 starch
Carbohydrate choices: 1 1/2