Prepare by soaking brown rice, 2 hrs. Wash and drain.
In saucepan, brown onion, 10-20 min. Brown onions should be moist with most of moisture removed, so they neither add nor subtract water to the rice. (Cumin seed is a simple substitution for garam masala.)
To rice cooker, add rice, onion, peas, spices and water. Start cooking, 35-45 min. Salt to taste.
Drizzle lemon juice to taste and fluff with fork.
Cook brown onions in batches and refrigerate, so you can skip browning the onions and start the rice cooking immediately.
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 12 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 5.1mg||0 %|
|Potassium 170.7mg||4 %|
|Total Carbohydrate 38.3g||11 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 36g|
|Protein 4.2g||6 %|
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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: 182
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