Mung Beans & Basmati Rice Stew Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
STEW
1 cup: Whole mung beans,
1 1/2 tsp: Salt,
2/3 cup: Basmati rice,
4 tbsp: Cilantro, dill or basil
1 tbsp: Ginger, grated
-- chopped,
1/2 tsp: Cayenne,
2 cup: Zucchini,
1 tbsp: Coriander,
1 1/2 cup: Green beans,
1 1/2 cup: Plum tomatoes, chopped
1 1/2 cup: Bell pepper,
6 cup: Water or stock,
SEASONED OIL
1 tbsp: Mustard seeds,
Freshly cracked black pepper,
2 tbsp: Corn oil,
Directions:
Preheat oven to 375F. Sort through beans & rice. Combine in a
strainer & rinse well. Transfer to a heavy casserole with spices,
tomato, water, salt & half of the herbs. Cover & bake for 20
minutes. Stir in vegetables, partially cover & bake until most of the
liquid has been absorbed & teh beans & rice are butter soft, about 45
minutes. Remove from oven & set aside.
Place mustard seeds in a small pan over moderate heat, cover &,
shaking the pan, fry till they sputter. When they stop sputtering,
remove from heat & add half the oil.
Just before serving, stir in remaining herbs & seasoned oil & add
pepper.
Yamuna Devi, "Yamunas Table"
Submitted By MARK SATTERLY On 05-08-95
Source from luhu.jp
strainer & rinse well. Transfer to a heavy casserole with spices,
tomato, water, salt & half of the herbs. Cover & bake for 20
minutes. Stir in vegetables, partially cover & bake until most of the
liquid has been absorbed & teh beans & rice are butter soft, about 45
minutes. Remove from oven & set aside.
Place mustard seeds in a small pan over moderate heat, cover &,
shaking the pan, fry till they sputter. When they stop sputtering,
remove from heat & add half the oil.
Just before serving, stir in remaining herbs & seasoned oil & add
pepper.
Yamuna Devi, "Yamunas Table"
Submitted By MARK SATTERLY On 05-08-95
Source from luhu.jp