Ingredients
Split peas, yellow, dry | 4 ½ pounds |
Oil, vegetable | ¼ cup |
Turmeric | 2 tablespoons |
Cumin | 2 tablespoons |
Paprika | 1 tablespoon |
Coriander | 1 tablespoon |
Salt | 1 tablespoon |
Black pepper | 2 teaspoons |
Onion, diced | 2 ¼ pounds |
Jalapeno, fresh, diced | ½ cup |
Garlic, fresh, minced | ¼ cup |
Ginger, fresh, minced | ¼ cup |
Vegetable stock | 5 quarts |
Rice, brown, parboiled, dry | 6 ½ pounds |
Water | 6 ½ quarts |
Instructions
- Preheat the oven to 400 °F.
- In a fine mesh strainer, rinse the split peas under running water.
- In a full-size, 4-inch steam table pan, add split peas, oil, turmeric, cumin, paprika, coriander, salt, and black pepper. Gently stir to combine.
- Add onions, jalapeno, garlic, and ginger. Mix well to evenly distribute.
- Add 4 quarts of the vegetable stock and stir.
- Cover and cook for 60 to 75 minutes.
- After removing the stew from the oven, add the last 1 quart of vegetable stock. Stir until combined.CCP: Heat to 165 °F for 15 secondsCCP: Hold for hot service at 135 °F or higher
- Combine rice and water into a steam table pan. Stir to combine. Cover tightly.OVEN METHOD: Cook in a 350 °F oven for 35 to 40 minutes.STEAMER METHOD: Cook in a steamer for 25 to 30 minutes.CCP: Heat to 135 °F for at least 15 seconds.
- Remove from the oven or steamer and let sit for 10 to 15 minutes.
To serve:
- Place 1 cup (8-ounce spoodle) of cooked rice in the serving container.
- Top with a #6 scoop or disher of split pea stew.
Recipe Notes
For 50 servings, total cook time = 60 to 75 minutes. Total preparation time = 90 minutes.