Wednesday, December 21, 2011

Nutritious Rice with Mung Beans

Keep things interesting -- and NUTRITIOUS -- by making rice with BEANS!!! The procedure is pretty much the same as for regular rice, just add some beans to the mix and let it soak.



Beans to rice ratio 1:1 or 1:2, depending on your taste.

For brown rice, let the beans soak with the brown rice.


Add the same amount of water as you would for normal brown rice, hit steam, and let 'er rip!

For white rice, steam the beans for a half-hour first, then add the white rice, stir to incorporate, add your water as usual, and steam. Or, soak the beans overnight, drain, and throw them in like they're rice.

Fluff the rice afterwards to evenly distribute the beans.

You can also use azuki beans, naked mung beans, job's tear/pearl barley, or small chickpeas. Larger beans could work too, but they would interfere with the texture of the rice.

If you do use larger beans, make sure to cook them first. If using kidney or related beans, boil at least 10 minutes to deactivate the toxins before using :)

FYI: The lazy way also works with normal non-Tatung rice cooker/steamers, such as Zojirushi fuzzy logic rice cooker.