Ingredients
The following ingredients have 6 Servings
- 2 Tbsp toasted sesame oil
- 1 cup onions, diced
- 1 Tbsp garlic, minced
- 1 1/2 Tbsp ginger, minced
- 1 tsp ground cumin
- 2 tsp ground turmeric
- ¼ tsp ground black pepper
- 1 1/2 tsp salt
- 1 1/2 cups split, whole, or sprouted mung beans
- 4 cups water or broth
- 4 ounces fresh spinach
- 2 Tbsp fresh lemon juice
- red pepper flakes - optional for spice
- 1 1/2 cups of brown basmati rice
- 3 cups of water
- 1 Tbsp coconut oil
- 1/4 tsp salt
Instruction
- For the Mung Beans: Bring a medium pot to medium high heat and add the oil. When hot, add onions and cook ~ 4-5 minutes or until translucent (reduce heat if necessary). Add garlic and ginger and cook ~ 1-2 minutes or until fragrant.
- Stir in cumin, turmeric, black pepper, and salt and cook 1-2 minutes (stirring) or until fragrant.
- Add spinach and mung beans and water or broth and cook ~ 30-35 minutes (or according to package instructions) or until beans are tender.
- Remove from heat and add lemon juice.
- For the Rice: Combine all rice ingredients in a medium size pot. Bring to a boil on the stovetop, reduce heat, and simmer covered ~ 45 minutes or until rice is tender (or cook rice according to package instructions).
- Top rice with kitcheree.
- Add salt to taste and top with red chili flakes to spice it up. Happy Eating! Beckie