Greek-Style Rice and Split Pea Pilaf with Artichokes

Light and fragrant with a slightly sweet and salty Mediterranean tang, this quick and simple rice and split pea pilaf dressed with artichokes, juicy kalamata olives and creamy feta cheese makes a wonderful lunch or side dish. Both the rice and split peas can be cooked a day or more in advance, and should be cool before making the pilaf — use 1 cup dried rice and 2/3 cup dried green split peas to make the right amount of cooked ingredients.

Greek-Style Rice and Split Pea Pilaf with Artichokes

Recipe by Lisa Turner Cuisine: Greek Published on November 10, 2011 Light and fragrant with a slightly sweet and salty Mediterranean tang, this quick and simple rice and split pea pilaf dressed with artichokes, juicy kalamata olives and creamy feta cheese makes a wonderful lunch or side dish Print this recipe Ingredients: 1 tablespoon olive oil 1 onion, chopped 1 clove garlic, minced or crushed 1/2 green bell pepper, seeded and chopped 1 jalapeño, seeded and chopped (optional) 1 sprig fresh thyme (optional) 3 cups cold cooked rice * juice of 2 lemons 2 cups cooked green split peas * 14 oz. can artichoke hearts packed in water or brine, drained and quartered 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried) 1 cup grape tomatoes, halved 1/2 teaspoon sea salt, or to taste fresh ground black pepper to taste 1 cup kalamata olives, pitted and halved 1 cup feta cheese, crumbled * Note: use 1 cup dried rice and 2/3 cup dried green split peas to cook the required amounts Instructions: Heat a large skillet or wok over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl to coat the pan. Add the onions and garlic, and sauté for 1 minute. Add the green pepper and jalapeño and sprig of thyme if using, and continue to sauté for another minute. Pour in the rice and lemon juice. Stir to break up clumps of rice. Reduce the heat to medium-low, and stir in the green split peas, artichoke hearts and oregano. Continue cooking, stirring occasionally, for 10 minutes or until the pilaf is heated through. Stir in the grape tomatoes, salt and pepper, and let rest on the heat for 2-3 minutes more. Remove from heat and discard the thyme sprig. To serve, stir in the olives and ladle the pilaf onto a serving plate or individual plates, and garnish with feta cheese. Serve warm. Makes 6 servings

Other ideas from Lisa's Vegetarian Kitchen you may enjoy:
Greek Macaroni and Cheese
Greek Tomato Rice
Quinoa Dolmadakia (Stuffed Grape Leaves)

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