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.
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Brown 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 (240 ml) brown rice
- 1 1/4 cup (300 ml) water
- 1 cup (240 ml) 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 (240 ml) split peas
- 2 1/2 cups (600 ml) 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 1/2 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: Middle Eastern
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
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Frequently Asked Questions
Why does this recipe cook the brown rice, split peas, and chickpeas separately rather than together?
The article argues that cooking each component separately — brown rice in 1 1/4 cup water and 1 cup veggie broth for 45 minutes, split peas in 2 1/2 cups water for 30–40 minutes, and onion and chickpeas seasoned separately — creates distinct “layers” of flavor that elevate the dish to restaurant quality. Combining everything into one pot would blend the seasonings and lose those contrasting flavor profiles.
Why is the squeeze of lemon at the end described as essential?
The notes call the lemon squeeze “essential for a restaurant-quality finish” — and the article echoes this, saying without it “you’re back to just eating dinner at home instead of a restaurant quality meal.” Acid from fresh lemon juice brightens all the components — the earthy split peas, nutty rice, and savory chickpeas — making each flavor more distinct.
Can I substitute the ground coriander with something else?
Yes — the article specifically names ground cumin as a substitute if you don’t have coriander on hand. Both spices bring a warm earthiness to the sautéed onion mixture, though cumin has a slightly more intense, smoky quality.
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!