Put semolina into a dry wide pan and toast, stirring, for 5 minutes at 150 °C until nutty-smelling but still pale. Transfer it to a plate.

Ingredients

• 280 gSemolina, unenriched
• 900 gBeverages, water, tap, drinking
• 25 gOil, olive, salad or cooking
• 120 gOnions, raw
• 120 gCarrots, raw
• 180 gPeas, green, frozen, unprepared (Includes foods for USDA's Food Distribution Program)
• 3 gSpices, mustard seed, ground
• 6 gSalt, table
• 20 gLemon juice, raw

Method

1. Put semolina into a dry wide pan and toast, stirring, for 5 minutes at 150 °C until nutty-smelling but still pale. Transfer it to a plate.
2. Dice onion and carrot finely, allowing about 2 minutes. Heat oil in the pan to 170 °C, add onion and carrot and fry for 3 1/2 minutes. Stir in the ground mustard for the final 30 seconds so it becomes fragrant without burning.
3. Add peas, water and salt and bring to the boil. Pour in semolina in a thin stream while stirring; simmer 4 minutes at 92 °C until thick and a spatula track closes slowly. Stir in lemon juice and leave covered for 10 minutes to finish.