Heat the oil in a medium saucepan. Add the rice and cook, stirring often, until you see a bit of golden color, about 5 minutes. Add the garlic and cumin seeds, and stir a minute, but don’t let the garlic turn brown.
Add the vegetable broth, orange juice, and turmeric. Cover, and return to a boil. Lower the heat as low as possible and cook until all of the water is absorbed, about one hour. Do not stir. (To see if the water has been absorbed without stirring, tilt the pan to the side.)
Meanwhile, if you are adding faux sausage, heat a tablespoon of avocado oil in a medium to large skillet. Cook the “sausage”, breaking it up with a wooden spoon, until you have lightly browned crumbles. Set the skillet aside, but keep warm.
When the rice is almost cooked, place the mustard greens on top. Cover the pot and let the greens steam and wilt while the rice finishes cooking, about 10 minutes.
To serve, whisk the lemon juice, maple syrup, and orange zest together. Mix into the rice, along with the olives, diced orange, and peanuts. Stir in the black-eyed peas or faux sausage crumbles, if using.