- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 255.6
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 205.6 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 6.8 g
- Protein: 6.8 g
Asian Rice and Mung Bean Sprout SaladSubmitted by: KARENSUEBURTON
IntroductionIf you've never sprouted beans before, go watch a YouTube video or 2. It's no hard, and is well worth the effort, but is not intuitive, so the video instruction is helpful. If you've never sprouted beans before, go watch a YouTube video or 2. It's no hard, and is well worth the effort, but is not intuitive, so the video instruction is helpful.
1/2 c mung beans
1 c. brown rice
1 c. Rice noodles
1 carrot, shredded
2 celery stalks, thinly sliced
2 c. snow peas, thinly sliced
1 bunch scallions, thinly sliced
2 c. Lettuce (or spinach or parsley or kale), thinly sliced or shredded
3 T. Grapeseed oil
1/4 c. Apple cider vinegar
1 t. Honey
2 T. Bragg's liquid amino (or soy sauce)
3 galic cloves, minced
2 t. Salt
Steps 1-3 can be done up to a week before beginning 4, or step 4 can begin immediately, after step 3 is complete.
Can garnish with chopped peanuts and scallions
2. Soak rice 8-12 hours.
3. Drain and rinse rice. Add to a pot with 1 1/2 c water. Bring to a boil and then simmer, cornered, 45 minutes.
4. Soak rice noodles in hot water 5-10 minutes.
5. Whisk oil, vinegar, honey, liquid amino, garlic and salt together in a large bowl.
6. Add shredded and thinly slice vegetables and sprouted beans to the large bowl and stir to combine well.
7. Drain rice noodles and cut into small pieces. I just run kitchen sheers through them while they are sitting in the little hand-held strainer. Add these to the big bowl and stir to combine well.
8. Add cooled rice to the big bowl and stir to combine well.
9. Can serve right away or refrigerate for 2-3 days.
Serving Size: 4 large dinner-sized servings