Instructions: In 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.

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