Mung Beans And Rice Recipe
These Mung Beans and Rice taste awesome ! Try these savory rice and bean dish for your next meal and let me know if you like it ! Your suggestions for this Mung Beans and Rice are welcome !
Ingredients
1 cup dried mung beans water to cover
1 cup uncooked brown rice
2 1/2 cups water
1/2 cup onion, chopped or thinly sliced
1/2 cup green pepper, chopped
3 tablespoons oil
2 1/2 cups fresh tomatoes, or canned
2 teaspoons tamari soy sauce
1/8 teaspoon cayenne pepper
1/4 teaspoon crushed basil
Salt to taste
Directions
Wash mung beans and cover with water; soak overnight in refrigerator or for 5 to 6 hours at room temperature.
Pour beans and liquid used for soaking into a medium size saucepan and bring to a boil.
Simmer until tender (about 40 minutes).
Drain beans, reserve liquid.
While mung beans are cooking, prepare brown rice.
In medium size saucepan, bring 2 1/2 cups of water to boil; add rice.
Cover and simmer until rice is tender (about 40 minutes), stirring occasionally to prevent sticking.
Remove rice from burner and drain any remaining liquid; set aside.
In large skillet, saute onion and green pepper in oil until tender, but not brown.
Add drained mung beans and rice to sauteed vegetables.
Add tomatoes and seasonings along with 1/2 cup reserved liquid from beans and rice.
Cover and continue to simmer mixture adding more liquid, if necessary, until flavors have blended (about 15 minutes).
Pour beans and liquid used for soaking into a medium size saucepan and bring to a boil.
Simmer until tender (about 40 minutes).
Drain beans, reserve liquid.
While mung beans are cooking, prepare brown rice.
In medium size saucepan, bring 2 1/2 cups of water to boil; add rice.
Cover and simmer until rice is tender (about 40 minutes), stirring occasionally to prevent sticking.
Remove rice from burner and drain any remaining liquid; set aside.
In large skillet, saute onion and green pepper in oil until tender, but not brown.
Add drained mung beans and rice to sauteed vegetables.
Add tomatoes and seasonings along with 1/2 cup reserved liquid from beans and rice.
Cover and continue to simmer mixture adding more liquid, if necessary, until flavors have blended (about 15 minutes).
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