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| 2 Tasse | Mung beans |
| 2 Tasse | brown rice |
| 10 Tasse | water |
| 2 Esslöffel | oil |
| 2 | Stalks celery chopped |
| 1 | Carrots chopped |
| 2 | onions chopped |
| 1 | Bell peppers chopped |
| 4 | cloves garlic minced |
| 1 Teelöffel | coriander |
| 1 1/4 Teelöffel | turmeric |
| 1 Teelöffel | ground cumin |
| 1 Teelöffel | celery seed |
| 1 Teelöffel | Mustard powdered |
| 2/3 Tasse | soy sauce Low-sodium |
| 1/4 Teelöffel | black pepper |
| 1/4 Teelöffel | cayenne pepper |
| 4 x ca. 30 g | Monterey jack cheese; shredded Or cheddar, brick, etc. |
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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.
Serve hot.
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.
MM_Buster v2.0l.
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