Idioma:

14/05/2016 admin

Split pea & green pea salad

green-pea

Give peas a chance!

Los guisantes son una verdura muy nutritiva. Son ricos en fibra, en vitaminas A, B, C y E, en potasio, calcio, hierro y fósforo. En nuestro país, la temporada de guisantes se extiende de marzo a junio. Por lo tanto, incorporarlos a nuestros platos en este momento es una buena idea: al ser producto de temporada su precio es más bajo y es más fácil encontrarlos frescos. Un truco para saber si los guisantes que compramos son frescos o no es fijarnos en las vainas: deben estar crujientes y brillantes y el peciolo (el tallo que las unía a la planta), verde, no correoso.

Así pues, os dejamos con una receta típica de la cocina rápida norteamericana que, además de ayudaros a practicar el inglés, os dará como resultado un plato delicioso y saludable.

Split pea & green pea salad

Receta extraída de America’s Quick Cuisine, J. Carino & E. Zelner (eds.); World Publications Group (2004).

Preparation time: 45 minutes

Ingredients

1 cup (250g) of green split peas

2 cups (500g) of vegetable broth

½ teaspoon (2g) dried thyme

10 ounces (280g) green peas

4 ounces (100g) rice

¼ cup (50g) thinly sliced onions

¼ cup (50g) chopped fresh mint

¼ cup (50ml) vegetable oil

1 teaspoon (5g) finely shredded lemon peel

Lemon juice

Mint and thyme sprigs

Salt and pepper

Directions

  1. Sort through split peas, discarding any debris; then rinse and drain peas. In a pan, bring broth to a boil over high heat. Add split peas and dried thyme. Reduce heat, cover, and simmer until split peas are tender to bite (about 25 minutes); drain and discard any remaining cooking liquid. Transfer split peas to a large bowl, add cold green peas, and mix gently but thoroughly. Let stand, stirring occasionally, until mixture is cool (about 3 minutes).
  2. Meanwhile, in a pan, bring about 8 cups (1,5l) water to a boil over medium-high heat; stir in rice and cook until just tender to bite (cook according to package directions). Drain, rinse with cold water, and drain well again. Transfer rice to bowl with peas. Add onions and chopped mint; mix gently. In a small bowl, beat oil, lemon peel, and lemon juice until blended. Add to pea mixture; mix gently but thoroughly.
  3. This pea mixture makes 4 servings. To serve, top 4 plates equally with pea mixture. Garnish salads with mint and thyme sprigs; season to taste with salt and pepper.
Split pea & green pea salad. Imagen: Alberta Pulse Growers (2016).

Split pea & green pea salad. Imagen: Alberta Pulse Growers (2016).

Enjoy your meal! 😉

Tagged: ,