Mung
Beans and Rice
1 c mung bean
1 c rice
2 ½ q water
1 onion chopped
1 carrot sliced
1 zucchini sliced
3 ribs of celery thinly sliced
½ c ghee, almond oil or vegetable oil
soy sauce to taste
2 T tumeric
1 t black pepper
½ t cayenne
1 T cumin
1 T corriander
4 cloves of garlic
Put mung beans, carrots and celery into pot and let boil.
Sautee onion until soft. Lower heat and add spices and
garlic. Continue to sautee on low heat for an hour. When
mung beans are soft (can take 3 to 4 hours), add spices
and rice. Stir regularly and cook until rice is soft. |
