I know it is still August, but the mornings have their chill as we move toward fall. That’s why the idea of mixing summer treats— like tomatoes, squash, sweet peppers, and fresh herbs—with rib-sticking yellow split peas and brown basmati rice sounded spot on.
Rice pot with summer vegetables and split peas
I used 2 parts brown rice to 1 part split peas and both standard and cherry tomatoes. I also soaked my rice for several hours and then rinsed it well. My cast iron dutch oven was perfect for preparing this dish.
- olive oil
- onion, chopped
- jalapeño chiles, sliced (optional)
- sweet peppers, chopped
- long-grain brown rice, such as basmati
- yellow or green split peas
- white or red wine (optional)
- mixed summer squash, such as pattypan, zucchini, and cousa, halved and sliced
- tomatoes, chopped
- olive tapenade (optional)
- fresh herbs, such as oregano, basil, and parsley
- Heat oil in a heavy-bottomed pot over medium heat. Cook onion, chiles, and sweet peppers, stirring occasionally, until soft.
- Mix in rice and split peas and cook, covered, for a few minutes to soften. Add wine if using with water just to cover and sprinkle with salt. Cover pot and bring to a boil. Add squash and tomatoes and bring to a simmer. Lower heat and cook, covered, stirring occasionally. If mixture begins to stick, add more water and cook until rice and split peas are completely soft.
- Stir in olive tapenade if using and fresh herbs. Season to taste with salt and pepper.