• Course


  • Prep time

    45 Mins

  • cook time

    50 Mins

  • servings


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  • 1 cup Lotus Foods Regenerative Organic Brown Basmati Rice
  • 1 cup yellow split peas
  • 6 cups vegetable broth
  • 2 cups cauliflower florets, cut into bite-sized pieces
  • 2 tbsp freshly grated ginger (~3-inch piece)
  • 1 tbsp coconut oil or ghee
  • 1 tsp heaping cumin seeds
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp ground mustard powder
  •  tsp Himalayan sea salt
  • 2 cups kale, middle stems, removed & chopped
  • 1 cup frozen peas

product used in the recipe

Regenerative Organic Brown Basmati Rice

  • 1

    Soak rice for 30-60 mins. Drain and set aside.

  • 2

    Carefully sort through split peas, removing any tiny stones or debris. Add to a large bowl and cover with water. Swirl, making sure the split peas are clean. Drain.

  • 3

    Add split peas and 3 cups of broth to a large, heavy-bottomed pot or Dutch oven and cover with a tight-fitting lid. Bring to a boil and reduce heat to a simmer for 20 mins.

  • 4

    Add soaked and drained rice to the pot with remaining 3 cups of broth. Bring to a boil, then reduce to a simmer again for 20 mins. Some split peas take longer to cook than others; typically, the total cooking time is 40-45 mins. Taste, making sure both the split peas and rice are soft. If not, continue cooking, adding more liquid if needed.

  • 5

    Add coconut oil and cumin seeds to a large skillet over a medium-high heat. Stir around the pan for 1-2 mins. Add cauliflower and ginger, stir to coat. Continue cooking 1-2 mins.

  • 6

    Combine cumin powder, turmeric powder, ground mustard powder, and sea salt.

  • 7

    Add cauliflower, ginger, and cumin seeds combination to the split peas and rice pot. Gently stir in kale and frozen peas. Taste and adjust seasoning if needed.

  • 8

    Turn off heat and cover with tight-fitting lid for 5 mins, just long enough to heat the kale and peas. Serve warm.

product used in the recipe

Regenerative Organic Brown Basmati Rice