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Spicy Vegan Lemon Rice

(From Our July 2014 Newsletter - Grandma C.)

  • 1 cup brown rice

  • ½ cup chopped onion

  • ¼ cup raw peanuts

  • ¼ cup black beans

  • ½ tsp mustard seed

  • 6 curry leaves

  • ½ tsp lemon zest

  • 3 tbsp lemon juice

  • Salt and pepper to taste
Prepare brown rice according to package directions.  Set aside.
In a pan over medium heat, toast peanuts until golden brown, about 5 minutes.
Add mustard seed and shake pan another minute or so while mustard seeds pop.  Remove from heat and set aside.
Brown the onion.  Add turmeric, curry leaves and lemon zest with a tbsp or so of water if needed to help blend the spices.
Mix the cooled rice with the onion mixture.  Stir in black beans.
Sprinkle in the lemon juice 1 tbsp at a time and toss, tasting as you go.  (Some prefer less tartness than others, so feel free to stop at 1 tbsp.)
Top with the toasted peanuts and mustard seeds.

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