2 cups dried green split peas 4 bay leaves 1 leek 1 cup rice salt
parsley extra-virgin olive oil
Bring 4 cups of salted water to a boil. Add the split peas and bay leaves. Bring it to a boil again and then reduce to a simmer. Simmer for about 40 minutes until the peas are soft. When they are ready, there should be a little water left in the pan. Keep a small amount of water and add 2-3 tbs of olive oil, parsley and salt to taste. If the peas are soft enough, they will tall apart as you stir, or you can use an immersion blender to puree them.
While the peas are cooking, cook the rice.
For the leek, cut it into thick slices. Put them on an cookie sheet and coat them in oil and roast them in the oven at 400 degrees.
Serve a scoop of rice topped with peas and a few leeks.