Brown Rice and Mung Bean Pilaf
- Number of Servings: 3
Ingredients
1/2 cup sun-dried tomatoes (not packed in oil) 1 tablespoon extra-virgin olive oil 1 medium yellow onion, chopped 3 cloves garlic, minced 1 cup dried mung beans 1 cup brown rice 2 cups low-sodium vegetable broth 1/4 teaspoon fine sea salt 1/2 cup toasted walnuts
Place tomatoes in a small bowl and cover with boiling water. Let sit 10 minutes to soften and then drain and chop. Set aside.
Meanwhile, in a medium saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring occasionally, until tender and golden, about 8 minutes. Stir in mung beans, rice, broth, 2 cups water and salt and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 40 minutes. Stir in chopped tomatoes and walnuts.
Serving Size: 3 Servings or 6 Side Dish Servings
Number of Servings: 3
Recipe submitted by SparkPeople user JSDMEMPHIS.
Meanwhile, in a medium saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring occasionally, until tender and golden, about 8 minutes. Stir in mung beans, rice, broth, 2 cups water and salt and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 40 minutes. Stir in chopped tomatoes and walnuts.
Serving Size: 3 Servings or 6 Side Dish Servings
Number of Servings: 3
Recipe submitted by SparkPeople user JSDMEMPHIS.
Nutritional Info Amount Per Serving
- Calories: 361.2
- Total Fat: 11.4 g
- Cholesterol: 0.0 mg
- Sodium: 820.4 mg
- Total Carbs: 53.4 g
- Dietary Fiber: 13.8 g
- Protein: 14.1 g
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