Mung Beans and Brown Rice (contains soy sauce)

[Guest guest]

Mung Beans and Brown Rice

From Wikibooks, the open-content textbooks collection

http://en.wikibooks.org/wiki/Cookbook:Mung_Beans_and_Brown_Rice

 

 

This is a hearty vegetarian dish that can be eaten hot or cold and

served as an entire meal. The recipe will feed four with leftovers

and keeps for a week refrigerated.

 

 

1/2 teaspoon oil

1/4 teaspoon mustard seeds

1/2 teaspoon tumeric

1 cup dry brown rice

1 cup mung beans (dry)

5 1/2 cups water

1 1/2 teaspoons cumin

1 teaspoon curry powder

1/4 teaspoon pepper

1/4 teaspoon powdered ginger

1 teaspoon salt

1 cup finely chopped cabbage

1 cup chopped green pepper

1 cup finely shredded carrots

 

Marinade

 

1 1/2 cups oil

1/3 cup lemon juice

1/2 teaspoon salt

1/2 teaspoon GF soy sauce

1 tablespoon (3 tsp) honey (-OR- vegan alternative)

1 teaspoon basil

1/4 teaspoon oregano (ground)

 

 

1. Heat the oil in a large pan.

 

2. Add the mustard seeds.

 

3. When they begin to pop add the turmeric and fold in the rice and

beans until coated with oil.

 

4. Add the rest of the spices and water.

 

5. Simmer about 45 minutes, most of the water will be absorbed.

 

6. Remove from heat and add vegetables.

 

7. Make the marinade and pour mix in.