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2020 21st Street
Boulder, CO, 80302

Richard Freeman and Mary Taylor's home.


Filtering by Tag: Grains

Lemon Rice with Cashews

Mary Taylor

This traditional South Indian style rice is served as a side dish at feasts and weddings. Use leftover rice (from your Chinese carry out), or make some fresh rice to use in this recipe. Brown basmati rice can be substituted for white basmati, but the contrast of colors of the finished dish are more beautiful when using white rice.


  • 4 cups cooked basmati rice
  • 1 tablespoon yellow split peas (chana dal)
  • 2 teaspoons vegetable oil
  • 1½ teaspoons brown mustard seeds
  • 1½ teaspoon cumin seeds
  • 2 red chili peppers, halved lengthwise
  • ½ teaspoon asafoetida powder (available at Asian or Indian markets)
  • 4 curry leaves (available at Asian or Indian markets)
  • 2 teaspoons minced ginger root
  • ½ teaspoon ground turmeric
  • 3 tablespoons roasted cashews
  • 3 tablespoons lemon juice
  • Salt and pepper to taste
  • Chopped cilantro as garnish


  1. Have rice at room temperature. Soak the split peas in a cup of water for at least 30 minutes.
  2. Heat oil in a large skillet. Add drained split peas, mustard seeds, cumin seeds, chili peppers, asafoetida and curry leaves. Sauté until mustard seeds begin to pop. Add the ginger, turmeric, cashews and continue to sauté for about 2 minutes. Stir in the rice and lemon juice and heat through. Garnish with chopped cilantro or grated lemon zest.

Crispy Thai Rice Cakes

Mary Taylor

An unusual accompaniment to a main course or a bowl of soup, this recipe is quick and easy when using leftover cooked rice. By using potato flour in place of the egg the recipe can be prepared as part of a vegan meal.

yield: 4-6 servings  |  prep time: 20 minutes  |  cooking Time: 15 minutes


  • 2 cups cooked brown rice blend (Lundburg Farms makes some great blends)
  • 1 egg, lightly beaten or
  • 2 tablespoons potato flour
  • ¼ cup minced scallions
  • 1-2 Thai peppers, seeded and minced
  • 2 cloves garlic
  • 1 teaspoon minced ginger root
  • 1 teaspoon salt
  • ½ teaspoon anise seeds (If you are cooking the rice from scratch specifically for this recipe, put 1 whole star anise in the cooking water to infuse the anise flavor into the rice. In that case omit the anise seeds.)
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepp er
  • 2 tablespoons olive oil


  1. In a medium sized bowl, combine all the ingredients except the olive oil. Mix well to blend completely.

  2. Shape the mixture into patty shapes. The dish may be prepared up to 12 hours in advance to this point.

  3. Heat the oil over medium heat in a large skillet. Add the patties and cook, turning several times, until they crisped on both sides and are piping hot all the way through.

  4. Alternatively, the patties may be baked. To do so, brush each on both sides with oil. Place in a shallow baking dish and bake in a preheated 375° F. oven, turning once, until crisp and piping hot.