Oshi Joor-rawtee (rice And Mung Beans, Afghani)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Afghan | Afghan | 1 | Servings |
INGREDIENTS
| 1 | c | Mung beans |
| 3 1/2 | c | Water |
| 1 | c | Raw rice, well rinsed |
| 1/2 | t | Salt, or to taste |
| 1 1/2 | t | Ground cuminseed |
| 1/4 | t | Pepper |
INSTRUCTIONS
An odd combination but popular one when planning dairy meals, Mung beans are those from which beans sprouts are grown. A similar dairy combination is prepared in Bukhara indicating, through a study of their food, the probable community connections. Cook beans in water over moderate heat for 1/2 hour. As green skins rise to surface during cooking process, they should be skimmed off w/a slotted spoon or a small sieve & discarded. 2. Add rice, salt, cuminseed, & pepper & continue to simmer mixture over low heat for 1/2 hour more. It should remain moist. Serve warm w/same dairy sauce as is used w/Poloni (see AFGHAN.009). Serve 4 to 6.
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Nutrition (calculated from recipe ingredients)
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Calories: 705
Calories From Fat: 51
Total Fat: 6.1g
Cholesterol: 0mg
Sodium: 1492.8mg
Potassium: 140.8mg
Carbohydrates: 164.8g
Fiber: 13.1g
Sugar: 3.5g
Protein: 14.6g