- 1/2 cup sun-dried tomatoes (not packed in oil)
- 1 tablespoon extra-virgin olive oil
- 1 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
Meanwhile, heat oil in a medium saucepan 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. Lower the heat to low, cover and simmer until liquid is absorbed, about 40 minutes. Stir in sun-dried tomatoes and walnuts and serve.
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.