Sweet Mung Beans & Rice

Submitted by Mrs Hubbard

"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"

 

• Ready In: 1hr 15mins
• Ingredients: 4
• Yields: 1.25 Cups
• Serves: 3

ingredients

• 177.44 ml mung beans (dry)
• 59.14 ml brown rice
• 946.36 ml water
• 44.37 ml Splenda granular, sugar substitute (or 6 Tbs Sugar)

directions

1. Soak beans in water for 5 hours.
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. Rinse rice three times in water; drain.
4. Put rice and beans in a pot.
5. Add 4 cups water and bring to a boil for 1 minute; then lower the heat, and let simmer for 1 hours.
6. Add sugar (the 6 T called for might not be enough for Western tastes).
7. Stir, ladle into soup bowls, and serve warm.