Some of my best food inventions are happy accidents that result when I want something quick and easy. My husband and I are opening a restaurant and had spent three weeks cleaning, painting, tiling, degreasing, and God only knows what else to get the place ready. We still have some weeks to go before opening, but last night, after about eight hours of working there, we dragged our sore selves home. I had some leftover steamed rice with split peas in the fridge, so that mixture, in all its unseasoned glory, awaited me for dinner. I’d also forgotten about the asparagus I had bought several days before. Mmm … asparagus. I actually had some the night before, but this second time I would add the rice.
I took out a sauté pan and heated it with a little water and olive oil. Once it was hot, I chucked in chopped onions, the asparagus (chopped), and about a minute later some chopped garlic, stirring. I spiced it up, as I do, grabbing a flurry of turmeric, curry powder, Italian seasoning, garlic powder, ginger, cumin, sprinkle of nutritional yeast, a crumble of seaweed (nori or kombu is great), dill or cilantro, and a pinch of salt. A handful of sesame seeds joined the party for a nice stir. Near the end (this dish doesn’t take long, asparagus cooks quickly), I added the pre-cooked rice & peas and my surprise ingredient … a heaping dollop of pumpkin! WHAT?!! Yes, stick with me here. Pumpkin adds this weird, awesome flavor profile. Stir for just a minute or two until heated. Sometimes I step off the strict vegan wagon and sprinkle in two or three crumbles of feta cheese (that’s probably close to 1 tablespoon). Really different and crazy good!
Ok, and here’s the interesting part—as I said, we came home exhausted and sore from all the restaurant prep work. Plus, I have rarely been a great sleeper, especially with issues weighing on my mind like starting a new business. So, after the asparagus meal two nights ago, I slept the most restful, recuperative sleep I’d had in months! Then, after last night’s asparagus with rice, another great sleep. A connection? You be the judge.
I’ve sort of given the instructions first this time, so I’ll do my best to estimate the measurements of the items. Oy! The hard part!
INGREDIENTS
¾ cup brown rice
¼ cup green split peas
1½ cups water
Half a stalk of asparagus (cleaned, chopped … chop off hard bottoms)
1 lg. onion, chopped
4 cloves, garlic, chopped
Olive oil and water for sautéing
Spices listed above (try some others of your own too!)
Handful of sesame seeds (can use chopped almonds or walnuts)
1 big scoop of 100% pumpkin (from a can)
2-3 chunks feta cheese (optional)
Steam the rice and peas in the water about 1 hour before making this dish (usually takes 50-55 minutes to steam properly). You’ll be using about 1/3 of this rice mixture; save the rest for later. Follow the directions above and experiment. Hope you like this one. It’s weird, in a good way.
