Try this recipe at your next family dinner as a rejuvenating vegetarian feast that will benefit everyone’s body. Add it to the weekly rotation of healthy meal choices.
| ½ cup brown basmati rice¼ cup whole mung beans (or lentils)1 ½ tsp cumin seeds
2 tbsp ghee (clarified butter) 3 bay leaves 1 ½ cups coriander seeds ½ tsp turmeric 1 tsp dried oregano 1 tsp sea salt 2” piece of kombu (seaweed for cooking broth) 1-2 tsp fresh ginger root grated 3 cups water 2 cups fresh vegetables (go for seasonal and organic if possible – like; carrots, zucchini, celery, kale, collard greens, chard, cabbage, summer squash etc.) Soak mung beans for 12-24 hours with one change of water for ease of digestion. Rinse the soaked beans together with the rice until water is clear Grind the cumin and coriander (with grinder or motor and pestle) Warm ghee in a medium saucepan and add the freshly ground spices, bay leaves, and oregano. Sauté until aromatic but not burnt. Stir in turmeric, ginger, rice, and mung, add water and kombu… Simmer covered over low heat until beans and rice are soft (about 30 minutes) Meanwhile wash and dice all your vegetables. Add salt to the dish together with the vegetables before all the water has been absorbed by the beans and rice. Do not stir and cook undisturbed until completely tender (about 20-30 more minutes) Stir thoroughly and serve warm. |