GREEN SPLIT PEAS WITH FENNEL SEEDS AND BAY LEAVES WITH BRAISED LEEK AND RICE BALLS

sun trunks

First of all I have to thank you for your incredible comments on the 5th anniversary post, more than once I had tears in my eyes when reading your messages, somehow I never could imagine that I would receive all these loving, encouraging and just fantastic comments from you but it  proves that I am right: you are the best readers in the world! So Thank You so much for your generosity!
I am back to a more normal every day life, yesterday I came back here with all my things, well they arrived today in a big box and I by train but you get the idea, and I just felt that I had to sit down and make a list with ideas for food to blog about and I was surprised that so many ideas popped up, obviously this blog break has been good for me.

Green peas are one of my many favourites, I must confess that I prefer freshly shelled ones to dried split peas but I still like these as well, I have almost always a bag of them in my pantry but use them far too little so in order to make amends for this and to make you like them too in case you don’t already do, here you have a tasty dish to serve for lunch or maybe as a part of a bigger dinner. The fennel seeds and the bay leaves helps to bring out that sweetness you find in peas.

Green Split Peas With Fennel Seeds and Bay Leaves Served With Braised Leek and Rice Balls

GREEN SPLIT PEAS WITH FENNEL SEEDS AND BAY LEAVES SERVED WITH BRAISED LEEK AND RICE BALLS
4 servings

400 ml/ 1,7 cup dried green split peas
2 tsp fennel seeds
4 bay leaves
2 leeks, the white parts
2 tblsp white wine, optional
400 ml / 1,7 cup rice
3-4 tblsp parmesan cheese, freshly grated. You can use other types of cheese too if you prefer
salt
extra-virgin olive oil

 Cook the dried peas in salted water for about 40 minutes together with the fennel seeds and the bay leaves that you have torn into two or three pieces. When they are ready, drain any excess water and add 2-3 tblsp of olive oil to them.

Cook the rice and while all this cooking is going on, cut the leeks into thick slices that you slowly braise in some olive oil and wine until soft.

 Mix rice with cheese and form balls with your hands, usually it helps of you rinse yours hands in water before you start handling the rise as this will keep the sticky rice off your hands.

Serve the peas with braised leeks and rice.

Green Split Peas With Fennel Seeds and Bay Leaves Served With Braised Leek and Rice Balls

L