Mung Bean and Brown Rice Curry

Name: Mung Bean and Brown Rice Curry
Yield: 4 servings
Cuisine: Unknown
Ingredients: oil 1/2 tsp; mustard seeds 1/4 tsp; turmeric, Spelled tumeric in source 1/2 tsp; brown rice, Dry 1 cup; mung bean, Dry 1 cup; water 5 1/2 cup; cumin 1 1/2 tsp; curry powder 1 tsp; pepper 1/4 tsp; ground ginger 1/4 tsp; salt 1 tsp; cabbage, Finely chopped 1 cup; green pepper, Chopped 1 cup; carrots, Finely shredded 1 cup; oil 1 1/2 cup; lemon juice 1/3 cup; salt 1/2 tsp; soy sauce 1/2 tsp; honey 1 tbsp; basil 1 tsp; oregano, Ground 1/4 tsp

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.

Original source ↗

Ingredients

ServingsServes 4Original: Serves 4

oil1/2 tsp
mustard seeds1/4 tsp
turmeric, Spelled tumeric in source1/2 tsp
brown rice, Dry1 cup
mung bean, Dry1 cup
water5 1/2 cup
cumin1 1/2 tsp
curry powder1 tsp
pepper1/4 tsp
ground ginger1/4 tsp
salt1 tsp
cabbage, Finely chopped1 cup
green pepper, Chopped1 cup
carrots, Finely shredded1 cup
oil1 1/2 cup
lemon juice1/3 cup
salt1/2 tsp
soy sauce1/2 tsp
honey1 tbsp
basil1 tsp
oregano, Ground1/4 tsp

Method 7 steps

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

Mung Bean and Brown Rice Curry

Ingredients

Method 7 steps

Ingredients in this dish