Brown Rice and Mung Bean Pilaf

Brown Rice and Mung Bean Pilaf

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.

  • 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
You must be signed in to use shopping lists. Sign in or create account

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.

Recipe Discussion