Kids Kedgeree

This fragrant rice and split pea dish acquaints kids with the complex spices of India and is mild enough even for beginners. Serve as a side or main dish. From Today's Parents "Cooking with Kids".

• Ready In: 1 hr 5 mins
• Serves: 6
• Yields: 6 cups

Ingredients

• 2  tablespoons olive oil
• 1 1⁄4 cups brown rice
• 1⁄2 cup  dried  yellow split peas
• 1⁄2 cup  diced carrot
• 1⁄2 onion, finely diced
• 1⁄4 teaspoon ground cloves
• 1  teaspoon cinnamon
• 1  teaspoon cumin
• 1  teaspoon curry powder
• 3 1⁄4 cups  vegetable stock
• 1  bay leaf
• 1⁄3 cup  shelled pistachios (optional) or 1⁄3 cup cashew pieces (optional)

Directions

1. In a heavy saucepan, heat olive oil over medium-low heat. Add rice, split peas, carrot and onion. Stir until onion turns translucent, about 4 minutes. Add cloves, cinnamon, cumin and curry powder, and cook, stirring, until spices are fragrant (about 1 minute). Add stock, bay leaf and nuts, if using.
2. Bring to boil, uncovered. Stir. Reduce heat to simmer, cover and cook 50 minutes or until rice is tender. Turn off heat and fluff with a fork. Re-cover and allow to steam 5 minutes longer. Season with salt and pepper to taste. Remove bay leaf before serving.