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Ingredientes
- 2 c. mung beans
- 2 c. brown rice
- 10 c. water
- 2 Tbsp. oil
- 2 stalk celery minced
- 1 x carrots minced
- 2 x onions minced
- 1 x bell peppers minced
- 4 x cloves garlic chopped
- 1 tsp coriander
- 1 1/4 tsp turmeric
- 1 tsp grnd cumin
- 1 tsp celery seeds
- 1 tsp mustard pwdr
- 2/3 c. low sodium soy sauce
- 1/4 tsp black pepper
- 1/4 tsp cayenne
- 4 ounce Monterey jack cheese shredded Or possibly cheddar, brick, etc.
Direcciones
- Wash the beans and rice. Combine with water in a saucepan and cook for 45 min - beans will begin to pop.
- Meanwhile saute/fry the vegetables in the oil till tender.
- Add in the spices to the vegetables and simmer till the beans are done.
- Combine the vegetables and the beans and cook 15 min.
- Place in a dish and heat the cheese over the top.
- Serve warm.
- NOTES : Here's a recipe which I've been making for years.
- This is the original recipe from the Golden brown Temple of Conscious Cookery in Washington, D.C. It makes a large amount, so the recipe can be halved, or possibly even quartered and it still works out well. I like more vegetables than the original calls for, so I usually double the amount there.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 488g | |
| Recipe makes 8 servings | |
| Calories 470 | |
| Calories from Fat 89 | 19% |
| Total Fat 10.06g | 13% |
| Saturated Fat 3.46g | 14% |
| Trans Fat 0.09g | |
| Cholesterol 13mg | 4% |
| Sodium 822mg | 34% |
| Potassium 930mg | 27% |
| Total Carbs 75.04g | 20% |
| Dietary Fiber 11.5g | 38% |
| Sugars 6.13g | 4% |
| Protein 21.44g | 34% |
