Brown Rice and Mung Bean Pilaf
Serves 6
Time 50 min
Tiny, round green mung beans combine with brown rice for a satisfying pilaf pairs easily with almost any main dish, such as roasted turkey or grilled chicken breasts.
Special Diets:
Ingredients
- 1/2 cup sun-dried tomatoes (not packed in oil)
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup dried mung beans
- 1 cup brown rice
- 2 cups low-sodium vegetable broth
- 1/4 teaspoon fine sea salt
- 1/2 cup toasted walnuts
Method
Place sun-dried tomatoes in a small bowl and cover with hot water.
Let sit for 10 minutes to soften and then drain and chop. Set aside.
Meanwhile, heat oil in a medium saucepan over medium heat.
Add onion and garlic and cook, stirring occasionally, until tender and golden, about 8 minutes.
Stir in mung beans, rice, broth, 2 cups water and salt and bring to a boil.
Lower the heat to low, cover and simmer until liquid is absorbed, about 40 minutes.
Stir in sun-dried tomatoes and walnuts and serve.
Nutritional Info:
Per serving: 330 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 170mg sodium, 52g carbohydrates (8g dietary fiber, 5g sugar), 13g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 cup sun-dried tomatoes (not packed in oil)
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 cup dried mung beans
- 1 cup brown rice
- 2 cups low-sodium vegetable broth
- 1/4 teaspoon fine sea salt
- 1/2 cup toasted walnuts