For a high protein, warm you up easy to make winter meal. This is a favorite. It was recommended by Yogi Bhajan for women after childbirth because of its renewing energy. But don’t wait until your next childbirth to make it ( for some of us that will be a very long wait)! Vegetables are all interchangeable and spice it more or less depending on your palette. You can use a rice cooker or a slow cooker but suggest you saute the veggies in a frying pan ( cast iron is the best)
1 cup short grain brown rice 3/4 cups mung beans
5 cups water
1 tablespoons oil
2 stalks celery — chopped
1 carrot — chopped
2 onions — chopped
1 bell pepper 1 cup of broccoli in medium florets ½ cup kale – de-spined and cut in pieces
1 jar tomatoes – optional 2-4 cloves garlic — minced
3/4 teaspoon coriander
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon mustard powder
1/4 cup soy sauce
dash of black pepper
cayenne pepper to your preference
grated cheddar cheese
Wash the beans and rice. Combine with water in a saucepan or even better, in a rice cooker, with a little salt and cook for 45minutes until beans begin to soften and pop.
Meanwhile saute the vegetables in the oil until tender. Use any combination of vegetables that you prefer. Sometimes I use some tomatoes. Also beets are called for if you want the dish to take on a cheerful red hue. Winter squash is also lovely.
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. Sprinkle some gomasio and cilantro on top if you wish.
Serve hot with a fresh salad and some nan or bread. Yum!