Rice with split peas and vegetables
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After the culinary excesses of the holiday period, it’s time to get back to a more reasonable diet by eating less fatty, healthier foods. Developed by Chef France Franco during a workshop organized for our Elior chefs, this recipe contributes to a balanced diet designed to help you feel better and get the new year off to a good start.
Ingredients for around 5 portions
- 332 g of Thai rice
- 190 g of split peas
- 150 g of carrots
- 125 g of frozen spinach or 250 g of fresh spinach
- 150 g of butternut squash
- 200g of finely diced onions
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of coriander seeds
- 1/2 teaspoon of ground curcuma
- 1/2 teaspoon of lemon juice
- 1/2 teaspoon of ghee
- 2 cloves
- 3 - 6 cardamom pods
- 1 - 2 cloves of garlic, peeled and crushed
- 3 ml of ginger juice
- 1 - 2 bay leaves
- 2 g of fresh chopped coriander leaves
- Black pepper
- Salt
1. Wash the split peas and the rice
2. Put the ghee in a heavy-bottomed saucepan, then add the spices and the onions
3. Cook for 2 to 3 minutes
4. Add the other ingredients except for the fresh coriander and lemon juice
5. Add water (four times the volume of the mixture)
6. Cover the pan and cook over medium heat
7. Cook for 20 to 30 minutes
8. When ready to serve, add the lemon juice, mix gently
9. Top with fresh coriander
To read the article on the subject : Partnerships forged with external Chefs to diversify recipes in our school and Health & welfare restaurants
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