Seasonal Recipes

Mung Bean Stew and Wholegrain Rice

Serves 4-6

2 cups dried mung beans, soaked in water for 8-12 hours or fresh mung beans
1 tbsp coconut oil, ghee or olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 tsp ground cumin
400 g frozen spinach, thawed
6 cups water
1 tsp sea salt
1 x 400 ml can full fat coconut milk

1,5 cups whole grain rice
3 cups water
1 tsp sea salt

Heat oil in a sauce pan, add onion, garlic and cumin. Sauté until fragrant, stir occasionally. Add spinach, soaked mung beans and water, cover and bring to boil. Lower the heat to medium-low and let cook for 30-40 minutes or until the beans are soft. Turn off the heat and stir in coconut milk. Ready to serve.

Put rice and water into a small pot and bring to a boil over medium-high heat. Reduce heat to medium-low, cover and let simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. No peeking or stirring. Set covered pot aside off of the heat for 10 minutes.