recipe.exchange

Mung Bean and Brown Rice Curry

@arecipe.bsky.social

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.

Yield 4

Ingredients

  • ½ teaspoon oil
  • ¼ teaspoon mustard seeds
  • ½ teaspoon tumeric
  • 1 cup dry brown rice
  • 1 cup dry mung beans
  • 5½ cups water
  • 1½ 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
  • 1½ cups oil
  • ⅓ cup lemon juice
  • ½ teaspoon salt
  • ½ teaspoon soy sauce
  • 1 tablespoon honey
  • 1 teaspoon basil
  • ¼ teaspoon ground oregano

Instructions

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

Dietary Information

Vegan

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Mung_Bean_and_Brown_Rice_Curry