| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Vegetarian |
Beans & leg, Vegetarian |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Mung beans |
| 2 |
c |
Brown rice |
| 10 |
c |
Water |
| 2 |
tb |
Oil |
| 2 |
|
Stalks celery; chopped |
| 1 |
|
Carrots; chopped |
| 2 |
|
Onions; chopped |
| 1 |
|
Bell peppers; chopped |
| 4 |
|
Cloves garlic; minced |
| 1 |
ts |
Coriander |
| 1 1/4 |
ts |
Turmeric |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Celery seed |
| 1 |
ts |
Mustard powder |
| 2/3 |
c |
Low sodium soy sauce |
| 1/4 |
ts |
Black pepper |
| 1/4 |
ts |
Cayenne |
| 4 |
oz |
Monterey jack cheese; shredded OR cheddar, brick, etc. |
INSTRUCTIONS
Wash the beans and rice. Combine with water in a saucepan and cook for 45
minutes - beans will begin to pop.
Meanwhile saute the vegetables in the oil until tender.
Add the spices to the vegetables and simmer until the beans are done.
Combine the vegetables and the beans and cook 15 minutes.
Place in a dish and melt the cheese over the top.
Serve hot.
NOTES : This is the original recipe from the Golden Temple of Conscious
Cookery in Washingotn, D.C. It makes a large amount, so the recipe can be
halved, or even quartered and it still works out well. I like more
vegetables than the original calls for, so I usually double the amount
there.
Recipe by: The Golden Temple of Conscious Cookery, Washington, D.C.
Posted to EAT-LF Digest by KSBAUM@aol.com on Nov 15, 1998, converted by
MM_Buster v2.0l.
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