Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Dry green split peas |
8 cups | Water |
2 \N | Stalk celery coarsely |
\N \N | Chopped (1 cup) |
2 larges | Carrots coarsely chopped |
\N \N | (1 cup) |
1 medium | Onion coarsely chopped |
\N \N | (1/2 cup) |
1 teaspoon | Salt |
1 teaspoon | Dried thyme crushed |
½ teaspoon | Pepper |
¼ cup | Snipped parsley OR |
2 tablespoons | Fried parsley flakes |
4 cups | Hot cooked brown rice |
In a dutch oven combine peas, water, celery, carrots, onion, salt, thyme and pepper. Bring to boiling; reduce heat. Simmer, covered, 45 to 60 minutes or until peas are tender. Add parsley. Simmer, uncovered, 45-60 minutes or until thick. Place ½ cup hot cooked brown rice on top of each serving.