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Rice soup and split peas

ingredients

servings

1

Brown rice

70 oz

Dried peas

60 oz

Carrots

1 half

Ricotta cheese

2 spoons

Avocado

2 slices

Dry rosemary

a bit

first courses from Italy

Rice soup and split peas

Rice soup and split peas

vegetarian with lactose high in potassium high in phosphorus

ready in

4 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rice soup and split peas

The dried peas are a source of little known vegetable protein, but combined with a fragrant brown rice and a cream of ricotta and avocado are a real revelation.

Rice soup and split peas step 1

step 1

Soak the dried peas for at least 3 hours. In a pan, brown a little onion together with the diced carrot. After a few minutes add the rinsed dry peas and toast them.

Rice soup and split peas step 2

step 2

Pour some water up to cover the peas and cook for about an hour checking the cooking and adding water if needed.

Rice soup and split peas step 3

step 3

Cook the rice separately. Once cooked add it to the peas and mix well. Season with salt and season with spices. After serving, finish with the cream obtained from a mix of avocado, ricotta and rosemary.

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