Light and easy.
Ingredients
2 C organic long-grain brown rice, cooked
C fresh, organic English peas, shelled, or edible-pod peas, in bite-size pieces
½ C cilantro, chopped
2 scallions, sliced
1 tsp cumin seeds
1 T coconut oil, or ghee
1 tsp wheat-free tamari or soy sauce
1 tsp organic, brown rice vinegar
Directions:
Heat oil or ghee in a skillet, and sauté scallions with cumin seeds until aromatic. Add peas and cook for 1 minute. Add the rice, cilantro, tamari and vinegar, and stir fry until all ingredients are heated through. Adjust seasoning and serve with a large, tossed green salad for a quick vegetarian meal.
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View Comments
This stuff is WAYYYYYY GOOD!!! I couldn't find any brown rice vinegar, so I used regular rice vinegar, and I also used snap peas instead of english or pod. OMG - DEEEEEELICIOUS!!! My wife and I enjoyed this meal immensely.