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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.