Ingredients:
2 tablespoons grapeseed oil
1 leek, chopped
1 cup parsley, chopped
3/4 cup cilantro, chopped
1 cup spinach, chopped
vegetable stock
juice of 1 lemon
1/2 cup brown basmati rice
1/3 cup yellow split peas
3 tablespoons pomegranate molasses
salt and pepper, to taste
pomegranate arils
Soak rice and split peas overnight.
Heat oil in a saucepan. Cook leek for 10 minutes. Add herbs and cook for an additional few minutes until wilted.
Add vegetable stock, rice, and peas. Bring to a simmer and add lemon juice, pomegranate molasses, and season with salt and pepper. Cover and simmer until rice and split peas are tender.
Garnish with pomegranate and more parsley.
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