Cookbook:Mung Bean and Brown Rice Curry

Cookbook | Ingredients | Recipes | Vegan Cuisine

This is a hearty vegetarian dish that can be eaten hot or cold and served as an entire meal. The recipe will feed four with leftovers and keeps for a week refrigerated.

Ingredients

• ½ teaspoon oil
• ¼ teaspoon mustard seeds
• ½ teaspoon tumeric
• 1 cup dry brown rice
• 1 cup mung beans (dry)
• 5 ½ cups water
• 1 ½ teaspoons cumin
• 1 teaspoon curry powder
• ¼ teaspoon pepper
• ¼ teaspoon powdered ginger
• 1 teaspoon salt
• 1 cup finely chopped cabbage
• 1 cup chopped green pepper
• 1 cup finely shredded carrots

Marinade

• 1 ½ cups oil
• ⅓ cup lemon juice
• ½ teaspoon salt
• ½ teaspoon soy sauce
• 1 tablespoon honey
• 1 teaspoon basil
• ¼ teaspoon oregano (ground)

Procedure

1. Heat the oil in a large pan.
2. Add the mustard seeds.
3. When they begin to pop add the turmeric and fold in the rice and beans until coated with oil.
4. Add the rest of the spices and water.
5. Simmer about 45 minutes, most of the water will be absorbed.
6. Remove from heat and add vegetables.
7. Make the marinade and pour mix in.