Mung Beans and Rice

A Call to Women, The Healthy Breast, Program & Workbook by Sat Dharam Kaur, N.D.

1 cup mung beans

1 cup basmati rice

9 cups water

4 – 6 cups chopped assorted vegetables (carrots, celery, zucchini, broccoli, etc.)

2 Tbsp olive oil or ghee

2 onions, chopped

⅓ cup minced ginger root

4 cloves garlic, minced

2 tsp. turmeric powder

½  tsp. pepper

1 heaping tsp. garam masala

1 Tbsp. sweet basil

2 bay leaves

seeds of 5 cardamom pods

Bragg’s liquid aminos or soy sauce to taste

Rinse beans and rice. Bring water to a boil and let boil over a medium flame. Prepare vegetables. Add vegetables to cooking rice and beans. Heat a little water with olive oil, or use ghee to sauté onions, garlic and ginger over a medium-high heat. Add spices (not herbs). When nicely done, combine onions with cooking mung beans and rice. You will need to stir the dish often to prevent scorching. Add herbs. Continue to cook until completely well done over a medium-low heat, stirring often. The consistency should be rich, thick and soup-like, with ingredients barely discernible. Garnish with red clover or broccoli sprouts.

Makes 4 – 6 servings.

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