| ||||
| 2 | stalks | celery, coarsely chopped | ||
| 4 | large | carrots, coarsely chopped | ||
| 1 | large | onion, coarsely chopped | ||
| 2 | Tablespoons | olive oil | ||
| 1 | | pound | | dried green split peas |
| 1 | teaspoon | salt | ||
| 1/2 | teaspoon | pepper | ||
| 1 | teaspoon | thyme, crushed | ||
| 1/4 | Cup | snipped parsley | ||
| 4 | Cups | hot cooked brown rice | ||
 | ||
| In a dutch oven, cook celery, carrots, and onion in oil til crisp-tender. Stir in peas, salt,
thyme, pepper & 8 Cups of water. Bring to boiling; reduce heat. Simmer, covered, for 45
to 60 minutes or until peas are tender. Add parsley. Simmer, uncovered, for another 45 -
60 minutes or until thick. Place 1/2 Cup cooked brown rice atop each serving. Serves 8. 353 calories/serving. |
