Mung Beans and Rice (with Curry and Shiitake)

image1.jpgWhen it became apparent that life would be changing and trips to the store would be few and far between I thought about what I would need to keep us healthy and happy.

Instead of rushing to the frozen food section, I went to my local grocer and special ordered 50 pounds of dried beans (mung and garbanzo) and 25 pounds of rice.

We now had our base on which to add little things here and there. I cannot stress enough how economical this was to do. We have saved so much money and 5 weeks in I still have pounds and pounds of it.

If you are at all struggling with how to eat on a budget, buy dry!

As you can imagine I have lots of ways to eat beans now.

This one is my son’s favorite and we have it at least 4 times a week.

The secret is how you use the ginger.

The bigger secret is how to include the kale. Since my kids were little I have used my food processor to chop up kale/collards/spinach into little tiny bits that I put in everything.

(For the rice and beans I always soak at least 8 hours in water with one tablespoon of apple cider vinegar for each.)

Best of all? It’s fast and easy!

You need (and this generously serves 4):

2 cups brown basmati rice (or any rice you like), soaked

1 1/2 cups whole green mung beans, soaked

1 bunch kale, chopped as fine as you like

1 medium yellow onion

3 to 5 tablespoons ginger, grated into a fine paste (I use a cheese grater) –this is really important as the more it’s ground up, the richer the dish will be.

1 tablespoon curry powder

1 tablespoon coriander

olive oil

shitake mushrooms (optional)

To cook:

Drain and rinse the rice and beans.

Heat oil in a large pot adding curry and onion. Sauté slowly over medium heat for about 5 minutes.

Add coriander and ginger and stir for only one minute (you don’t want the ginger to burn.)

Add beans and rice and water (you want to cover them with about 1/4 to 1/2 inch of water on top) and place lid on.

Bring to boil and put timer on for 30 min. (You can check water here and there to make sure you added enough.)

At 20 min lift lid and stir in chopped up kale. Replace lid while you sauté the shiitake in a little olive oil with lots of salt and pepper.

At 30 min you are ready to eat!