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