Tian Recipe
Ingredients
| 2 medium onions, chopped fine | ||
| Butter | 3 Tablespoon | |
| 1 cup regular rice | ||
| Mung beans | 2 Cup (16 tbs), sprouted | |
| 2 1/4 cups chicken stock or bouillon | ||
| Salt | To Taste | |
| Pepper | 1 To taste | |
| Parmesan cheese | 1 Cup (16 tbs), grated | |
Directions
Preheat oven to 325°.
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.
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.
Chef
