Mung Bean Chowder



3 quarts water
1 jar (24 ounces) strained tomatoes or equivalent
1 large onion
5 celery stalks
4 carrots
2 cups dried mung beans
1 cup brown rice (uncooked)
1/4 cup spice za’atar spice mix (or a mix you prefer)
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon canola oil for sautéing vegetables

Chop the carrots, celery and onions (1/2 inch dice) and sauté in a large stock pot (8 quart size) for about 5 minutes.
Add the spice mix and 2 cups of the water; steam/simmer covered until tender (about 10 minutes).
Add the remaining water and bring to a boil. Add the tomatoes. Bring back to a boil and simmer for 10 minutes.
Add the mung beans and the uncooked rice. Simmer covered for approximately 45 minutes (stirring occasionally) until rice and beans are cooked. Adjust seasoning with salt and pepper. Serve with Gary’s Rustic Bread and kale salad.

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