Kitchari
These dried split peas fix nitrogen into the soil as part of organic crop rotation, helping grow healthy, nutrient dense food. And they're a fantastic ingredient to include in school meals!
About this recipe
This recipe was developed by school caterers in the northeast of Scotland as part of the Give Peas a Chance! pilot project.
The project demonstrated how public procurement has a positive impact on our food systems by bringing locally-grown organic dried split peas into Aberdeen City, Highland and Moray school meals.
Serves 2 adults and 2 children
Ingredients
50g organic dried split peas
100g easy cook long grain rice
30g onions, diced
80g chopped tomatoes
½ tsp ground ginger
¼ tsp garlic puree
½ tsp ground turmeric
1 tsp mild chilli powder
1 tsp olive oil
1 stock cube
400ml water
200g oriental vegetables or veg of choice
2g fresh coriander
Method
Step 1
Soak rice and split peas in water overnight.
Step 2
Drain rice and peas and rinse. Set aside.
Step 3
Meanwhile, sauté onions and spices in olive oil until soft in a large pan. Add the drained rice and split peas to pan and fry for 2 minutes. Add chopped tomatoes and mix.
Step 4
Add in the vegetable stock and water a bit at a time until absorbed by the rice, and keep topping up as needed. When about half of the stock has been added, add oriental veg or veg of choice and continue to add stock until it is all used up.
Step 5
Cook until rice and split peas are tender (15–20 minutes). Top with fresh coriander before serving.