Meal in a Bowl
Mung Beans and Rice
Mung beans and rice is a tasty and healthy way to get complete protein, nutritious veggies, and ample fiber all in one bowl. Cooked slowly and thoroughly, it is a pre-digested food. When your digestive system needs a rest, use mung beans and rice as a mono diet (eating only one food for a period of time). Eating a hearty, yet easy-to-digest food can assist your body in recuperating after an illness or a particularly stressful time in your life. It’s like “chicken soup” for the vegetarian crowd.
Preparing mung beans and rice on the stovetop is the traditional way to go, but if you’re on the move and don’t have the time to watch over and stir them (they can burn easily if left unattended), there’s a “lazy man’s” way to cook your mungers. Try this easy crock-pot version to make up a batch overnight or during the day and enjoy a lovely bowl or two for lunch and dinner.
1/2 cup mung beans
1/2 cup basmati rice
1 stick celery, chopped
1 carrot, sliced 1/2 onion, chopped
1 clove garlic, diced
1" piece of ginger, diced
1 medium zucchini, sliced or any other veggies
1/2 teaspoon garam masala (Indian spice mix)
1/2 tsp turmeric powder or paste
1/8 tsp black pepper
2 T ghee or olive oil (to keep it from burning)
Dash of cayenne or red chili flakes
Salt or tamari to taste
Put all ingredients in the crock pot with 5 cups of water. Stir well, cover and set to quick cook to be done by lunch; slow to be done by dinner. Enjoy with some homemade yogurt and a side of whole wheat or corn tortillas for a tasty yogic meal in a bowl.
Crock Pot Mung Beans & Rice (71 KB)
Recommended Read: The Vegetarian Slow Cooker: Over 200 Delicious Recipes by Judith Finlayson
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