Food & Health

Green Split Peas with Rice and Cranberries

Serving Size: 1 cup (250 ml)
Makes: 4 Servings

Source of: Fibre, Potassium and Iron
Good Source of: Folate
Vegetarian
Gluten-Free

Ingredients

250 ml
cooked brown rice
1 cup
250 ml
cooked green split peas
1 cup
1/2
large red onion, minced
1/2
50 ml
dried cranberries
1/4 cup
50 ml
chopped walnuts (optional)
1/4 cup
 
Romaine or green leafy lettuce to serve (optional)
30 ml
canola oil
2 tbsp
10 ml
sesame oil
2 tsp
45 ml
white wine vinegar
3 tbsp
5 ml
dijon mustard
1 tsp
15 ml
water
1 tbsp
2 ml
dried tarragon pepper to taste
1/2 tsp


Directions

COOK rice and green split peas according to package directions, drain, and rinse. Place the rice in a large bowl.

ADD split green peas, minced onion, cranberries and walnuts (optional).

MAKE the salad dressing and pour over the salad.

SERVE on a bed of lettuce as an option.



Recipe courtesy of Alberta Pulse Growers.

Nutrition Facts

Based on a serving of 1 cup (250 ml)

Energy: 245 calories
Protein: 6 g
Fat: 10 g
Saturated Fat: 1 g
Cholesterol: N/A mg
Carbohydrates: 33 g
11%
Fibre: 3.4 g
14%
Sodium: 36 mg
2%
Potassium: 275 mg
Vitamin C: N/A mg
NaN%
Folate: 45 mcg
20%
Calcium: 22 mg
2%
Iron: 1 mg
6%
Calories from Fat:
38%





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