1 pound brown rice
1 (15 ounce) can cream-style peas
2 tablespoons Worcestershire sauce
1 cup lemon juice
1 teaspoon lemon zest
1 teaspoon prepared horseradish
1 teaspoon minced garlic
3 tablespoons butter
Place brown rice in large pot with water to cover. Bring to a boil. Reduce heat to low; cook for 25 minutes.
Add peas and Worcestershire sauce to boiling, stirring well. Reduce heat to medium; simmer for 20 minutes, or until peas are tender. After 20 minutes, stir in lemon juice, lemon zest and horseradish until well mixed.
Return rice to a boil, stir in butter and serve.