Mung Beans & Rice / Kitcheree

This is a recipe for a protein packed and deliciously filling vegetarian meal. Packed with healing spices and herbs, it can be a rejuvenating mono-fast. Enjoy!

Mungbeans and Rice (8 servings)

1 c mung beans
1 c basmati rice
9 c water
4-6 c chopped assorted vegetables (carrots, celery, zucchini, broccoli, etc.)
½ medium onion
1/3 c minced ginger root, peeled
2 cloves garlic
1 heaping tsp turmeric
½ tsp pepper
1 heaping tsp garam masala
1 tsp. crushed red chillies
1 tbsp sweet basil
2 bay leaves
seeds of 5 cardamom pods
Braggs liquid aminos to taste

Rinse beans and rice.
Bring water to a boil, add rice and beans and let boil over medium flame.  Meanwhile, prepare the vegetables and add to the cooking rice and beans.  Heat ¼ c oil in a large frying pan.  To this add the onion, garlic, and ginger and sauté over a medium-high flame until they begin to brown.  Add the turmeric, pepper, garam masala, and red chillies.  When nicely done, add this mixture to the cooking mung beans, rice and vegetables.

Stir the pot often to prevent scorching.  Add the herbs and continue to cook until completely well done over a medium-low flame.  The consistency should be rich, thick and stew-like, with ingredients barely discernible.  The mung beans should be split open and soft. Delicious!

Calories: 166/Protein: 7g/ Fat 1g /Fiber: 7.5g/Vitamin A: 8500 IU/Folate: 100 mcg/Calcium: 95 mg/Potassium: 515 mg