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Suggest a better descriptionIn 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 DEEANNEs recipe files
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 238 | ||
Calories from Fat: 33 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 596.1mg | 21 % | |
Potassium 205.9mg | 5 % | |
Total Carbohydrate 45.6g | 13 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 43.2g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 238
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