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Mung Beans and Rice

This recipe was not tested in the Bob's Red Mill kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.

  • 1/2 cup Mung Beans
  • 1/2 cup Basmati Brown Rice
  • 2 cups Water
  • 1 tsp Olive Oil
  • 1/2 cup Onion chopped
  • 1 tsp Garlic minced
  • 1 tsp Ginger Root minced
  • 1 tsp Curry Powder
  • 1/2 tsp Turmeric
  • 1 Tbsp Soy Sauce or Tamari Sauce
  • 1 pinch Cumin
  • 1 pinch Cayenne
  • 1 Salt and Pepper to taste


Place the mung beans in water and bring to a boil. Reduce heat to a simmer and cook 45 minutes. Add the basmati rice and cook for an additional 45-55 minutes, until mung beans and rice and cooked through. Add more water if needed.

Sauté the onion and garlic in oil in a medium-sized frying pan. Add the ginger and spices and stir together. Add the onion mixture to the mung beans and rice along with the tamari, adding more if desired. Add salt and pepper as needed. Serve with your choice of steamed vegetables. Makes 4 servings.

Mung Beans and Rice


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Products Used in this Recipe

Grains Beans Seeds
Mung Beans

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Grains Beans Seeds
Basmati Brown Rice

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