1 cup uncooked brown rice
1/2 cup dried green split peas
1/2 cup dried yellow split peas
1/2 medium green cabbage, chopped
1 onion, chopped
2 medium carrots, chopped
2 medium celery stalks, chopped
3 cloves garlic, minced, or to taste
lemon juice, to taste
balsamic vinegar, to taste (optional)
Dijon mustard, to taste (optional)
olive oil, to taste (optional)
pepper, to taste (optional)
salt, to taste (optional)
1. In a pot over high heat, combine the rice, green peas, and yellow peas with sufficient water to cover by 2 inches (at least three cups); cover and bring to a boil. Reduce heat to a simmer for 30 minutes, or until the grains and legumes begin to soften without getting mushy. Rinse the split peas and rice in a little cold water. Drain.
2. In a pan, combine the cabbage, onion, carrots, celery, and garlic; lightly sautee to soften them a little, but again, you don't want them mushy. Add lemon juice.
3. Add rice and peas, vinegar, mustard, oil, pepper, and salt; combine all ingredients thoroughly.
I eat this cold, but have had it heated and it tastes great that way as well.
Source of recipe: It was summer and I needed a quick grab and go meal to pack for my lunches at work so I came up with this delicious salad. Very tasty and satisfying. You could probably substitute the split peas for lentils and it'd still work out fine.