Hello! I just wanted to send you a recipe that I often make as it is very nutritious, easy to digest and soothing to the nervous system and makes a good dish to have throughout the week.
1/2 cup brown basmati rice or wild rice or quinoa
1/4 cup whole mung beans dried
1 1/2 tsp cumin seeds
2 Tbsp ghee or butter or coconut butter
3 bay leaves
1 1/2 tsp coriander seeds
1/2 tsp turmeric
1 tsp dry oregano
1 tsp Celtic sea salt or Himalayan rock salt
2 ” pieces Kombu or any seaweed (i like to put in more)
1-2 tsp fresh ginger root, grated
3 cups water
3 cups vegetables, such as carrots, zucchini, celery, kale, collard greens, chard, cabbage, or summer squash
Soak your beans overnight for 24 hours with one change of water for better digestibility.
Rinse the soaked beans together with the rice in a colander until rinse water is clear.
Grind cumin and coriander in a coffee grinder or with a mortar and peslte.
Warm ghee in a medium saucepan and add the freshly ground cumin and coriander seeds, bay leaf, and oregano. Saute lightly until aromatic but not burnt. Stir in turmeric, ginger, rice and mung beans. Add water and kombu.
Simmer covered over low heat until beans and rice are soft, about 30 minutes.
Meanwhile, was and dice vegetables.
Add salt to the dish together with the vegetables before all the water has been absorbed by the beans and rice. Cook undisturbed until completely tender, 20 to 30 minutes.
Stir and serve warm. Can stay in the fridge for up to 5 days.