Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Water
1 c Long-grain brown rice
2 tb Olive oil
1 ts Cumin seeds
1 ts Black mustard seeds
6 Green onions -- finely chopped
2 c Fresh or thawed green peas
3 tb Tamari
3 tb Lemon juice -- freshly squeezed
1/3 c Fresh parsley -- chopped
1 ts Turmeric
pn Cayenne pepper
8 Chapatis or whole wheat
- tortillas -- warmed
In a medium saucepan, bring the water toa boil over high heat. Add
the rice, cover, reduce the heat, and simmer until the water is
absorbed, 30 to 40 minutes. Remove from the heat.
Heat the olive oil in large skillet over medium heat. Add the cumin
seeds and mustard seeds and cook, stirring, until the mustard seeds
begin to pop, about 30 seconds. Add the green onions and cook until
softened, about 1 minute. Ad the cooked rice, peas, cashews,
tamari, lemon juice, parsley, turmeric, and cayenne and cook,
stirring often, for 3 minutes. Remove from the heat.
Lay a warm chapati or tortilla on a work surface, put about 1/2 cup
of the rice mixture in the center, and roll up tightly around the
filling. Repeat with the remaining chapatis and rice mixture, serve
immediately.
