Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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Comments (2)
Tasty! Although I did make a few changes. I used veggie broth instead of water, 1 tsp of ground cinnamon, 1 tsp of dried dill, and only 1 Tbsp of lemon juice.
I also cooked it on the stove top, I added the peas and corn to the top of the rice 1/2 way through cooking. The only ingredient I added at the end was the lemon juice.
I thought this was great, but it was too herbal for my husband’s taste. I doubled the peas and added some halved cherry tomatoes to make this a one-pot meal.