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    You are in: Home / Recipes / Sweet Mung Beans & Rice Recipe
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    Sweet Mung Beans & Rice

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Mrs Hubbard's Note:

    I am not a curry fan. So here is another recipe I picked up on JustBeans.com which features legumes as the main ingredient. I find the taste of Mung beans to be appetizing and they are easy to work with (I don't mind the extra fiber from their skins). *soaking beans not included in prep time

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    Ingredients:

    Serves: 3

    Yield:

    Cups

    Units: US | Metric

    Directions:

    1. 1
      Soak beans in water for 5 hours.
    2. 2
      Get rid of green skins, if any, that float to the surface; you might encourage then to come off by rubbing the beans between your hands (recipe allows 10 minutes of prep time for this step); drain.
    3. 3
      Rinse rice three times in water; drain.
    4. 4
      Put rice and beans in a pot.
    5. 5
      Add 4 cups water and bring to a boil for 1 minute; then lower the heat, and let simmer for 1 hours.
    6. 6
      Add sugar (the 6 T called for might not be enough for Western tastes).
    7. 7
      Stir, ladle into soup bowls, and serve warm.

    Ratings & Reviews:

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    Nutritional Facts for Sweet Mung Beans & Rice

    Serving Size: 1 (383 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 233.5
     
    Calories from Fat 11
    10%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 27.0 mg
    1%
    Total Carbohydrate 42.4 g
    14%
    Dietary Fiber 10.0 g
    40%
    Sugars 0.1 g
    0%
    Protein 14.2 g
    28%

    The following items or measurements are not included:

    Splenda granular

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