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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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
| Ingredients:
2 Cup(s) Lean ground turkey
1 Cup(s) Long-grain brown rice
2 Tablespoon(s) Large sweet peppers, *
1 Teaspoon(s) Cumin seeds
1 Teaspoon(s) Black mustard seeds
6 Green onions; finely chopped
2 Cup(s) Fresh or (thawed) green peas
3 Tablespoon(s) Tamari
3 Tablespoon(s) Freshly squeezed lemon juice
1/3 Cup(s) Fresh parsley; chopped
1 Teaspoon(s) Dried provolone (optional) =OR=- Monterey Jack =OR=- Muenster cheese
8 Chapatis or whole wheat tortillas; warmed |
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