Brown Rice and Mung Beans

This dish is one of my favorite ways to enjoy mung beans.  This is totally a meal by itself. Very rich and extremely flavorful! If you are new or looking for creative ways to get your family to eat these amazing healthy beans I encourage you to try this simple recipe. Mung beans are the easiest to sprout from all other beans. All you need to do is soak them in water overnight, drain and put in a wide bowl covered loosely in a dark room. Rinse twice a day and you’ll see the magic happening in no time! These beans are known to fight inflammation and cancer. They are full of protein and are very mild in flavor. In this recipe, I’ve used sweet potatoes, but if you feel like using carrots the results would be just as amazing. I invite you to a new healthy delicious world were flavor never ends.

Ingredients:

• 3 tbsp olive oil
• 2 medium sweet potatoes OR 3 medium carrots, diced small
• 3 red or yellow onion, chopped
• 1 cup sprouted mung beans
• Salt and pepper to taste
• 2 cup brown basmati rice
• 4 cups water
• 3 Tbsp olive or grapeseed oil

Instructions:

1). Bring water to a boil in a soup pot. Cook the mung beans for 20-25 minutes until soft. Drain and rinse.

2). Cook the rice:

A). Measure 2 cups of brown rice and place in a glass or metal bowl.  Pour the 4 cups of boiling water, cover with a plastic wrap so the steam stays in and let sit for exactly 25 minutes. After 25 minutes: drain, wash and let sit for 2-5 minutes so the rice is not too wet.  B). Heat up oil in a pot, carefully transfer the rice, stir, add salt and pepper and mix for about 2 minutes so all the rice is coated with the oil. C). Pour the boiling water. Be careful from potential splashing, stir, check for salt and pepper, bring to a boil and immediately lower to the lowest and smallest flame in your stove. Cover and cook for exactly 45 minutes.  (Use a timer and don’t pick at it.) D). After 45 minutes leave the pot closed for another 10 minutes. Only then, open and fluff with a fork.

3). While rice and mung beans are cooking let’s do the veggie mixture:

In a wide skillet place the oil, onions, and carrots. Sprinkle some salt to help the moisture come out, let cook on medium-low heat until golden brown. Cover and suttee for 10-15 minutes until carrots are nice and soft. Add the cooked mung beans and season generously with black pepper and a touch more salt. Turn off the flame and keep covered until rice is cooked.

4). Once the rice is ready, combine between the two dishes and sprinkle some fresh parsley.

Enjoy!