Lemon Rice with Peas and Cashews

Makes 4 servings

From "May All Be Fed," by John Robbins

This delicious Indian-flavored rice dish will show you why rice is served as a main course in much of the world. It has the flavors in India and is full of tasty peas and cashews. Serve it rolled in warm Chapatis or in a molded shape.

2 cups water

1 cup long-grain brown rice

2 tbsp. olive oil

1 tsp. cumin seeds

1 tsp. black mustard seeds

6 green onions, finely chopped

2 cups fresh or frozen peas

1 cup raw cashews

3 tbsp. tamari

3 tbsp. freshly squeezed lemon juice

1/3 cup chopped fresh parsley

1 tsp. turmeric

Pinch of cayenne pepper

8 Chapatis or whole wheat tortillas, warmed

In a medium saucepan, bring the water to a 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.
(Or preferably, prepare rice using soaking/fermentation technique described here: http://www.lifeisapalindrome.com/recipes/how-soak-brown-rice )

Heat the olive oil in a 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. Add 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.