Lemon Rice And Peas

• 2 c. water
• 1 c. long grain brown rice
• 2 Tbsp. olive oil
• 1 tsp. cumin seed
• 1 tsp. mustard seed
• 6 scallions, chopped
• 2 c. thawed frozen peas
• 1 c. raw cashews
• 3 Tbsp. soy sauce
• 3 Tbsp. lemon juice
• 1/3 c. chopped fresh parsley
• 1 tsp. turmeric
• pinch of cayenne pepper
• tortillas

1. Bring water to a boil.
2. Add rice, cover and simmer until water is absorbed, 30 to 40 minutes.
3. Heat oil in large skillet over medium heat.
4. Add cumin and mustard seed and cook, stirring, until mustard seed begins to pop.
5. Add scallions and cook until softened, approximately 1 minute.
6. Add cooked rice, peas, cashews, soy sauce, turmeric and cayenne.
7. Cook 3 minutes.
8. Serve wrapped in tortillas.

water, long grain brown rice, olive oil, cumin, scallions, frozen peas, cashews, soy sauce, lemon juice, parsley, turmeric, cayenne pepper, tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=834435 (may not work)