Mung Beans, Brown Rice & Veggies
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 395.0
- Total Fat: 29.3 g
- Cholesterol: 0.0 mg
- Sodium: 52.7 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 7.7 g
- Protein: 6.6 g
View full nutritional breakdown of Mung Beans, Brown Rice & Veggies calories by ingredient
Introduction
This was actually prescribed to me by my acupuncturist! This was actually prescribed to me by my acupuncturist!Number of Servings: 4
Ingredients
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1 c. mung beans
1 c. brown rice
10 c. water
1 onion, chopped
1 carrot, sliced thin
1 bell pepper, chopped
2 ribs celery, sliced
1/2 c. peanut or safflower oil
1 tsp. pepper
2 tbsp. turmeric
1/2 tsp. cayenne pepper
1 tbsp. ground cumin
2 tbsp. ground coriander
1 tbsp. celery seed
4 cloves crushed garlic (optional)
Directions
Wash rice and mung beans; rinse well with cold water. Cook in boiling water for 45 minutes or until beans split open.
Add vegetables and oil, turn down heat and simmer for 30 minutes, stirring often (beans burn easily).
Add spices and soy sauce to taste. Mix in and simmer an additional 5 to 10 minutes
Number of Servings: 4
Recipe submitted by SparkPeople user MSDESERTRODENT.
Add vegetables and oil, turn down heat and simmer for 30 minutes, stirring often (beans burn easily).
Add spices and soy sauce to taste. Mix in and simmer an additional 5 to 10 minutes
Number of Servings: 4
Recipe submitted by SparkPeople user MSDESERTRODENT.
Member Ratings For This Recipe
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