Slow Cooker Yellow Split Peas and Oregano Puree - Greek 1 cup dried yellow split peas 6 cups water 1/2 cup olive oil 1 onion -- finely chopped 2 teaspoons chopped fresh oregano 2 tablespoons red wine vinegar -- or white wine vinegar salt -- to taste 1/4 cup chopped fresh parsley -- for garnish
Thoroughly rinse the split peas and place them, along with the water, in the slow cooker insert. In a saute pan, heat the oil, add about half the onion, and saute until beginning to brown, 6 to 8 minutes. Add the sauteed onion to the split peas, cover and cook on low for 6 to 8 hours, or until the peas are soft and foamy. Fluff the split peas with a fork or use a handheld immersion blender to thoroughly blend the split peas, then add the oregano, vinegar, and salt to taste. Allow the split peas to cool, and then spoon onto appetizer plates or one large platter. Sprinkle with the parsley and remaining onion. Serves 4. AuthorNote: As I have mentioned, lentils and split peas are big in the rustic cuisines of so many countries. Greece is no exception. This very simple dish can either be served on a plate by itself as an appetizer for dipping warm pita or as a side with grilled vegetables and a salad. Cuisine: "Greek" Source: "The Gourmet Vegetarian Slow Cooker by Lynn Alley, 2010." S(Formatted by Chupa Babi): "April 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 420 Calories; 28g Fat (57.8% calories from fat); 13g Protein; 33g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 21mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
