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|Onions||2 Medium, chopped|
|Regular rice||1 Cup (16 tbs)|
|Sprouted mung beans||2 Cup (32 tbs)|
|Chicken stock/Bouillon||2 1⁄4 Cup (36 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1958 Calories from Fat 710
% Daily Value*
Total Fat 81 g124.2%
Saturated Fat 47 g235.1%
Trans Fat 0 g
Cholesterol 222.7 mg
Sodium 3119.2 mg130%
Total Carbohydrates 223 g74.3%
Dietary Fiber 13.2 g52.7%
Sugars 36 g
Protein 86 g172.1%
Vitamin A 34.9% Vitamin C 98.4%
Calcium 158.4% Iron 36.1%
*Based on a 2000 Calorie diet
Melt butter in large skillet.
Saute onions over medium heat until soft, about 10 minutes.
Stir in rice and cook until coated, about 3 minutes.
Stir in mung beans and blend with rice and onion.
Transfer mixture to buttered 1/2-qt.flat baking dish.
Stir in salt, pepper and cheese.
Pour bouillon over all.
Bake uncovered for 45 minutes until all liquid is absorbed and top is slightly crisp.