Brady Evans decides to turn what could have been a comfy one pot dinner into a restaurant worthy dish.
Text And Photo By Brady Evans
I appreciate one pot dinners, I really do. We’re all busy and sometimes it really is just best to throw everything in one pot, cook it up, and dish it out (bonus points if it is a crockpot).
But the other day in my spare time (didn’t I just say I was really busy?) I was thinking about what makes a dish restaurant worthy and what makes a dish just a good dinner at home. 
I came up with one key feature (I told you I was busy, I didn’t have time to take this brainstorm any further): layers.
And one pot dishes, our fall backs when the days seem to short and the schedules seem too long, just don’t achieve that. This meal shines specifically because each component is cooked individually and spiced in different, but complementary, ways. The flavors were slightly Indian, but not in an offensive-I’ve-never-had-Indian-food-and-am-scared way. If you don’t have ground coriander you could substitute ground cumin. And the squeeze of lemon at the end? A must – or you’re back to just eating dinner at home instead of a restaurant quality meal.
PrintBrown Rice with Chick peas and Split Peas
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
A flavorful vegetarian dish with layers of brown rice, spiced onions, split peas, and chickpeas, finished with a refreshing squeeze of lemon.
Ingredients
- 1 cup brown rice
- 1 1/4 cup water
- 1 cup veggie broth
- 1 bay leaf
- 1 onion, diced
- 1/2 tsp ground coriander (or ground cumin as a substitute)
- 1 clove garlic, minced
- 1/4 tsp salt
- 1 cup split peas
- 2.5 cups water
- 1 can chickpeas, drained and rinsed
- 1 lemon, juiced
- Olive oil, for cooking
Instructions
- In a pot, combine 1 cup of brown rice, 1 1/4 cup water, 1 cup veggie broth, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and liquid is absorbed. Remove bay leaf and set aside.
- In a separate pot, add 1 cup split peas and 2.5 cups water. Bring to a boil, then reduce heat and simmer for 30-40 minutes until tender. Drain any excess water and set aside.
- In a skillet, heat a little olive oil over medium-high heat. Add diced onion and cook without stirring for about 3 minutes. Stir in 1/2 tsp ground coriander, 1 clove minced garlic, and 1/4 tsp salt. Continue to cook, stirring occasionally, until the onions are soft and translucent, about 5 more minutes.
- Add the cooked split peas and 1 can of drained chickpeas to the skillet with the onions. Stir to combine and heat through.
- To serve, layer the rice on a serving dish, top with the onion and pea mixture, and finish with a squeeze of fresh lemon juice.
Notes
Cook each component separately to achieve distinct layers of flavor. If you don’t have ground coriander, ground cumin can be used as a substitute. The squeeze of lemon at the end is essential for a restaurant-quality finish. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 grams
- Sodium: 400 mg
- Fat: 5 grams
- Carbohydrates: 60 grams
- Fiber: 12 grams
- Protein: 15 grams
- Cholesterol: 0 mg
Even my teenage boys liked this. I did substitute white rice, since they prefer it, and did not insist on proper layering technique.
It is easy to make if you have enough burners on your stove.
“the flavors were slightly Indian, but not in an offensive-I’ve-never-had-Indian-food-and-am-scared way.”
Priceless. I’m so glad you were able to co-opt a part of my culture and water it down enough not to be “offensive” to yours.
Thank you very much! A delicate and special recipe. Greatly enjoyed.
lovely meal!