|2 cups||Mung beans|
|2 cups||Brown rice|
|2||Stalks celery; chopped|
|1||Bell peppers; chopped|
|4||Cloves garlic; minced|
|1 teaspoon||Ground cumin|
|1 teaspoon||Celery seed|
|1 teaspoon||Mustard powder|
|⅔ cup||Low sodium soy sauce|
|¼ teaspoon||Black pepper|
|4 ounces||Monterey jack cheese; shredded OR cheddar, brick, etc.|
Wash the beans and rice. Combine with water in a saucepan and cook for 45 minutes - beans will begin to pop.
Meanwhile saute the vegetables in the oil until tender.
Add the spices to the vegetables and simmer until the beans are done.
Combine the vegetables and the beans and cook 15 minutes.
Place in a dish and melt the cheese over the top.
NOTES : This is the original recipe from the Golden Temple of Conscious Cookery in Washingotn, D.C. It makes a large amount, so the recipe can be halved, or even quartered and it still works out well. I like more vegetables than the original calls for, so I usually double the amount there.
Recipe by: The Golden Temple of Conscious Cookery, Washington, D.C.
Posted to EAT-LF Digest by KSBAUM@... on Nov 15, 1998, converted by MM_Buster v2.0l.
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