Submitted by: Janet Morrison
Prep Time: 5 Minutes
Cook Time: 5 Minutes
Servings: 2
Leftover brown rice added to sauteed vegetables, seasoned with black mustard seeds and spices
1 c. brown rice
1 tsp. mustard seed
1/2 onion
1/2 green bell pepper
1 tbsp. extra virgin olive oil
1/2 c. frozen baby peas
1/2 tsp. ground cumin
1/2 tsp. curry powder
1/2 tsp. cinnamon
1 fresh ginger
Heat oil on high heat in pan until hot. Place mustard seeds in and cover. When they have popped, add the onion and green pepper and stir fry on medium for a few minutes. Turn down heat and add spices. Stir to blend and awaken the flavours, then add rice and peas. Cover the pan and let warm through. Now you have a delicious, warm breakfast dish that is low on the glycemic index, and will carry you through anything until lunchtime! Cooked black or garbanzo beans can be added for extra protein.
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