Sweet Mung Beans & Rice

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: 1 hr 15 mins
• Serves: 3
• Yields: 1 1/4 Cups

Ingredients

• 3⁄4 cup  mung beans (dry)
• 1⁄4 cup brown rice
• 4  cups water
• 3  tablespoons 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.