6 c. water
1 c. sauteed onions
1/2 c. brown rice
2 c. split peas
2 tsp. salt
1 tbsp. oil
1/2 c. finely diced carrots
1/2 c. finely diced celery
1/2 tsp. sweet basil

Add rice to rapidly boiling water in large kettle. Cover. Bring to full boil and cook 30 minutes. Add peas and cook 30 minutes. Add salt, sauteed onions, carrots, and celery. Cook 10 to 15 minutes more. Vegetables should be crisp- tender. Add sweet basil, test and season to taste. Serve over slice of whole wheat bread.