1 1/3 Cups raw brown rice
2 2/3 Cups hot water
1 Cup frozen green peas
1 Cup frozen corn
1/2 Cup dry split peas, cooked until just tender
1 Hard-Boiled Egg (optional)

Cook rice until almost all of liquid is absorbed. Stir in the frozen peas and corn, and cook about 3 minutes or until vegetables are warm. Don't overcook. Add the cooked split peas.

Remove the eggshell and puree in blender. Chop remaining hardboiled egg. Add both to rice mixture, and stir until well mixed.