Mung Beans & Rice

by Greg K

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1.
Sand Castles 07:21
2.

about

Mung Beans & Rice
This is a perfect pre-digested food. It is easy on the digestive system and very
nourishing.
1 Sand Castles
1 Cotton Candy Time Machine
1 C. mung beans
2 C. Basmati Rice
10 C. water
4-6 C. finely chopped green vegetables
2 onions, chopped
8-10 cloves garlic, minced
1/3 C. ginger, minced
spices
1 heaping tsp. turmeric
1 heaping tsp. garam masala
1 tsp. crushed red pepper
1/2 t. black pepper
5 pinches cardamon seeds
herbs
2 bay leaves
1 Tbs. sweet basil
1 Tbs. mint leaves
Bragg to taste
- soak mung beans overnight!
- rinse beans and rice thoroughly.
- bring water to a boil, add beans and rice and let boil over a medium flame.
- finely chop veggies while beans cook (stir the pot so it doesn’t burn)
- add veggies to cooking rice and beans.
- heat about 1/2 C. olive oil in large frying pan. Add chopped onions and minced garlic
and ginger.
- sauté until browned, then add spices (not herbs or Bragg/salt).
- when spices are cooked, add the mixture to beans and veggies. You will need to stir
the dish often to prevent scorching. turn heat to low.
- add herbs.
- continue to cook, stirring often. The consistency should be rich and soup-like, with ingredients
barely discernable.
- serve with Bragg to taste.
makes 4-6 servings.

credits

released January 19, 2012

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12 Stepp Music Chicago, Illinois

Chicago Deep Tech electronic music label.

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