Split Pea and Rice Artichoke Mujaddara

Welcome to the delightful world of Split Pea and Rice Artichoke Mujaddara—a flavorful twist on the traditional mujaddara recipe from The Great Vegan Protein Book. In this version, we’ve decided to use split peas instead of lentils, giving you a fresh and creative take on this classic dish. By combining the tender goodness of green split peas with the nutty goodness of long-grain brown rice, we present a satisfying and protein-rich meal. Whether you choose fragrant jasmine rice or aromatic basmati, you’re in for a treat!

YIELD:  This recipe yields 4 servings of hearty and nutritious Split Pea and Rice Artichoke Mujaddara.

INGREDIENTS:

• 2/3 cup (130 g) dry green split peas, rinsed and picked through
• 2/3 cup (123 g) dry long-grain brown rice, rinsed and picked through
• 1 1/4 cups (295 ml) vegetable broth
• 1 tablespoon (15 ml) olive oil or melted coconut oil
• 1 medium red onion, diced
• 1 jalapeño pepper, seeded and minced
• Scant 2 tablespoons (15 g) minced garlic
• 1 1/2 teaspoons packed, grated fresh ginger
• 8 ounces (227 g) chopped cooked artichoke hearts (jarred or canned)
• 1/2 teaspoon fine sea salt, to taste
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Fresh cilantro or parsley leaves, to taste
• Lemon wedges, to serve

INSTRUCTIONS:

1. In a pot, place the green split peas, covering them with an extra 2 inches (5 cm) of water. Bring to a boil, then reduce the heat, partially cover with a lid, and simmer for about 30 minutes until the split peas are tender. Drain, rinse, and set them aside.
2. While the split peas are cooking, take a wide, shallow pot and add the long-grain brown rice. Pour in the vegetable broth, stir to combine, and bring it to a boil. Lower the heat, cover the pot with a lid, and let the rice simmer until it becomes tender, usually around 30 to 35 minutes. Once cooked, remove from heat and leave the rice covered for 10 minutes. Fluff it up with a fork.
3. As the rice is resting, prepare the flavor-packed spices in a large skillet. Add the oil, diced red onion, minced jalapeño pepper, garlic, and grated fresh ginger. Cook on medium-high heat until the vegetables soften, approximately 4 minutes. Stir occasionally to ensure even cooking.
4. Add the chopped cooked artichoke hearts to the skillet along with the fine sea salt, turmeric, ground cumin, ground coriander, and smoked paprika. Stir everything together, allowing the flavors to meld for another 2 minutes. Turn off the heat.
5. Gently fold the cooked split peas and rice into the spice mixture, ensuring the flavors coat every morsel.
6. To serve, top the Split Pea and Rice Artichoke Mujaddara with a generous handful of fresh cilantro or parsley leaves. Offer lemon wedges on the side for a tangy touch.

The best part? Leftovers taste even better, so you can store them in an airtight container in the refrigerator for up to 4 days and reheat slowly before serving. Enjoy the wholesome goodness and rich flavors of this delightful dish!