Light and easy.
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
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.