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Nutritional Info
  • 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

View full nutritional breakdown of Asian Rice and Mung Bean Sprout Salad calories by ingredient
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Asian Rice and Mung Bean Sprout Salad

Submitted by: KARENSUEBURTON

Introduction

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. 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.
Number of Servings: 4

Ingredients

    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



Tips

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


Directions

1. Sprout mung beans 4-5 days.

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






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