Lemon Rice and Peas

Also a great way to use up leftover rice. I'll often cook about three extra cups of rice when having a stir-fry and use it a day or two later for this recipe.

INGREDIENTS

2 cups water
1 cups brown basmati rice
2 Tbsp extra virgin olive oil
1 tsp mustard seeds
1 tsp cumin
6 green onions, finely chopped
2 cups shelled English peas
1 cup cashews
3 Tbsp tamari
3 Tbsp lemon juice
1/3 cup fresh parsley, chopped
1 tsp turmeric
Cayenne pepper, to taste

DIRECTIONS

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.

Heat the olive oil in large skillet over medium heat. Add the mustard seeds and cook, stirring, until the mustard seeds begin to pop, about 30 seconds. Add the cumin and green onions and cook until the onions have 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.

Excellent served with flour tortillas. Warm the tortillas and either wrap the mixture in them or serve with the tortillas on the side to scoop up the rice.