Rice with Mung Beans
I love mung beans. It’s one of those foods that everyone should keep in their pantry. You can snack on it with a bit of salt, it’s delicious and even healthy. I added it to rice with carrots and onion and it was amazing.
What I like about mung beans is that they doesn’t require any special preparation, other than cooking (no need to pre-soak, etc.) and it’s always best to make more than you need so you have some left over to snack on. This is a great way to get your kids to eat some healthy food since mung means are a good source of protein and fiber.
An easy, tasty, and healthy recipe that’s great for lunch or dinner.
2 cups white rice
1/2 cup mung beans
2 cloves of garlic
Ground black pepper
2 tsp salt
1. Fill a pot with water and bring to a boil. Add 1 tsp salt, cook the mung beans for around 30 minutes and drain.
2. Pour 3 Tbsp into a hot pan, grate the carrot on the large holes of a box grater, sauté for two minutes while stirring. Dice the onion and add to the pan, chop the garlic and add it as well.
3. Add the rice and the mung beans, stir together, add the water and seasoning.
*4. Bring to a boil, cover, and lower the heat. Cook for around 18 minutes, turn off the heat and leave covered for another 10 minutes