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Brown Rice and Mung Bean Pilaf

Serves 6
Time 50 min
Tiny, round green mung beans combine with brown rice for a satisfying pilaf pairs easily with almost any main dish, such as roasted turkey or grilled chicken breasts.
Ingredients
  • 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
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Method

Place sun-dried tomatoes in a small bowl and cover with hot water. 

Let sit for 10 minutes to soften and then drain and chop. Set aside.

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.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.