Cold Split Pea Salad

1/2 c dried green split peas
1/2 c dried yellow split peas
1 c uncooked brown rice
2 medium carrots, chopped
2 medium celery stalks, chopped
1/2 onion, chopped
3 large cabbage leafs
3 cloves (or more, to taste) garlic
dash of lemon juice

all or some of the following to taste:
olive oil
balsamic vinegar
dijon mustard

salt + pepper
oregano
rosemary
coriander
basil
thyme
dill

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). Chill. Enjoy!



Serving size: 6 1 cup servings



(My nutritional calculations are with using 1 1/2 tbsp of olive oil, 4 tbsp of vinegar, and 2 tbsp of dijon mustard. I did not measure spices, just added to taste, sorry.)

Number of Servings: 6

Recipe submitted by SparkPeople user ILANSTERMONSTER.