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Alma’s Mung Beans and Brown Rice

By August 6, 2017Recipes
Reading Time: 2 minutes
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Imagine you could make a quick and healthy dinner that you could also eat the next day for lunch without even reheating. Wouldn’t that be convenient?

Well, that’s what this sprouted mung beans and rice dish is all about.

If you aren’t familiar with mung beans, this is an opportunity to try something new. You can read about their health benefits here. Although, you should be aware they are a legume, so this recipe is compliant on Kickstart and Lifestyle levels, but not Performance.

Download the Vegetarian Recipe Book

If you can’t find mung beans or don’t like them, feel free to use lentils or other legumes in place of mung beans in this recipe. I also like to add in additional veggies like kale to amp up the nutrition level even more.

Note: I always make a batch of rice or quinoa and keep it in the fridge to go with this and other recipes at a moment’s notice.

Alma's Mung Beans and Brown Rice
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Alma's Mung Beans and Brown Rice

If you can’t find mung beans or don’t like them, feel free to use lentils or other legumes in place of mung beans in this recipe. I also like to add in additional veggies like kale to amp up the nutrition level even more.

Category Side Dish, Vegetarian
Compliance Level Kickstart, Lifestyle
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Alma Schneider

Ingredients

  • 1 cup dried sprouted mung beans (can get at Whole Foods and other health food stores)
  • 2 1/2 to 3 cups already-cooked brown rice
  • 1 tbsp butter olive oil, coconut oil, or any other healthy oil you like
  • 2 tsp curry powder more to taste
  • 1/4 tsp black pepper ground
  • 1/4 tsp salt
  • 1/4 cup cashews chopped
  • 1/2 cup cilantro chopped finely

Instructions

  1. In a large pot, add the sprouted mung beans and cover with about 1 inch of water.
  2. Boil until the beans are tender, about 20 minutes.
  3. Stir in cooked rice, butter or oil, curry powder, pepper, and salt.
  4. Stir over low flame for about 5 minutes until rice is heated through.
  5. Serve and top with chopped cashews and cilantro.

Optional:

  1. Stir in sauteed kale, chopped carrots, or other vegetables.
  2. Add your already-cooked protein of choice.

Alma Schneider
Alma is a Licensed Clinical Social Worker, cooking coach, and food blogger. She is the founder of Take Back the Kitchen, a lifestyle program created to help people recognize and overcome common and unique obstacles to planning and preparing healthy meals. Alma provides demonstrations, workshops, and speaking engagements for individuals and non-profits, as well as for corporate wellness workshops, lunch and learns, and company retreats.

Alma has presented at TEDx and is the recipient of The American Red Cross award for Community Service. She has been featured on the Today Show, TV Land, CBS News and is a frequent contributor for CBS local.com, Diabetic Lifestyle, and Knowmore.tv. She has been featured in Family Circle Magazine, Family Fun Magazine, and numerous other websites and publications. Her syndicated recipe column appears in more than twenty print and online newspapers. Alma has been on the Whole Life Challenge for a year and a half and has never felt better.