Modified, from:  Horn of the Moon Cookbook. Serves approx. 6 people
(2 chapatis each)

 

 

FILLING:

 

1)  Cook, till done:

- 1 1/2 cups dried BROWN RICE

- 3 cups water

(Or, this equals about 4 1/2 cups of cooked rice, if it's already made.)

 

 

2)  Soak for 20 min.:

- 1/3 cup dried ARAME (sea vegetable)

- 1 1/2 cups cold water

After soaking, drain, discarding the water.

 

 

3) Heat in frying pan:

- 2 T. sunflower oil

Add, and sauté until tender:

- 1 cup chopped ONION (into small pieces)

- 2 cups chopped CARROTS

        (into small pieces)

Add, and cook 3 more minutes:

- the soaked/rinsed ARAME

Then, remove pan from heat.

 

 

4) In large bowl, combine the brown rice and onion/carrot/arame mixture.

Add:

- 3 T. LOW-SODIUM TAMARI

        (or up to 4 T., to taste)

- dash of CAYENNE (optional; to taste)

 

 

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TAHINI DRESSING:

 

1) In a bowl, mix together well:

- 1 cup TAHINI

- juice of 1 LEMON

 

2) Slowly add, till thoroughly and evenly
 mixed in:

- 2/3 cup WATER

(If you want a thicker dressing, don't add all the water. You can always add a bit more afterward. 
If you added too much, you can always simmer it for a few minutes, to thicken it again.)

 

3) Stir in:

- 3 cloves minced GARLIC

- 1 tsp. GROUND CUMIN

- 1/4 cup minced FRESH PARSLEY

- 2 tsp. TAMARI

- dash of CAYENNE (to taste)

 

 

 

ASSEMBLE:

 

- Chapati (or wrap), about 8" to 12" diameter

- Fresh SPINACH leaves

- rinsed and drained ALFALFA SPROUTS

- Tahini dressing