Title: Lemon rice and peas
 Categories: Vegetarian, Vegan, Main dish
      Yield: 4 Servings
 
      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 Freshly squeezed lemon juice
    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 skilet 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.
  
   From DEEANNE's recipe files