Brown Rice and Mung Bean Pilaf
4

Serves 6

Tiny, round green mung beans combine with brown rice for a satisfying pilaf easily served with almost any main dish. Try it with roasted turkey or grilled chicken breasts.

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    Ingredients: 
    • 1/2 cup sun-dried tomatoes (not packed in oil)
    • 1 tablespoon extra-virgin olive oil
    • 1 medium yellow onion, chopped
    • 3 cloves garlic, minced
    • 1 cup dried mung beans
    • 1 cup brown rice
    • 2 cups low-sodium vegetable broth
    • 1/4 teaspoon fine sea salt
    • 1/2 cup toasted walnuts
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    Method: 

    Place tomatoes in a small bowl and cover with boiling water. Let sit 10 minutes to soften and then drain and chop. Set aside.

    Meanwhile, in a medium saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring occasionally, until tender and golden, about 8 minutes. Stir in mung beans, rice, broth, 2 cups water and salt and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 40 minutes. Stir in chopped tomatoes and walnuts.

    Nutritional Info: 
    Per Serving:340 calories (90 from fat), 10g total fat, 1g saturated fat, 0mg cholesterol, 170mg sodium, 52g carbohydrate (9g dietary fiber, 5g sugar), 13g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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