Indian

Mung bean and basmati rice stew with vegetables is for Dinner.

Mung bean and basmati rice stew with vegetables takes 20 minutes to prepare.

Mung bean and basmati rice stew with vegetables takes 70 minutes to cook.

Mung bean and basmati rice stew with vegetables makes 10 servings.

The ingredients for Mung bean and basmati rice stew with vegetables are:

1 c. dried mung beans
2/3 c. brown basmati rice
1 tblsp. grated fresh ginger
1/4 to 1/2 tsp. cayenne pepper
1 tblsp. ground coriander
1 tsp. turmeric
1 1/2 c. chopped tomatoes (1 lb.)
6 c. water or stock
1 1/2 tsp. salt
4 tblsp. chopped cilantro
1 1/2 c. sliced carrots
1 large sweet potato, diced
1 c. sliced okra
1 c. cooked kale

Here is how you make Mung bean and basmati rice stew with vegetables:

Preheat oven to 375 F. Rinse beans and rice, transfer to a large, heavy casserole along with the spices, tomato, water, salt and half of the fresh herbs. Cover and bake for 20 minutes. Stir in vegetables, partially cover and bake until most of the liquid has been absorbed and the beans, rice and vegetables are butter soft, about 45 minutes. Remove from oven and set aside.Place the oil and mustard seeds in a small pan over moderate heat. Cover and fry until they sputter and pop. Remove from heat and add to the bean mixture. Add remaining cilantro and salt to taste.Number of Servings: 10Recipe submitted by SparkPeople user LESSTHANZERO.

The nutritional information for Mung bean and basmati rice stew with vegetables is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 99.8

• Total Fat: 3.2 g
• Cholesterol: 6.2 mg
• Sodium: 421.0 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 4.3 g
• Protein: 3.5 g

Mung bean and basmati rice stew with vegetables is Indian cuisine.

The dietary needs meet for Mung bean and basmati rice stew with vegetables is Vegetarian