Bio-Bud Mung Bean and Brown Rice Medley
1 cup sweet potato, peeled and diced small (1 small potato)
⅓ cup ShaSha Bio-Bud brown rice
⅓ cup barley, rinsed
¼ tsp ginger, minced
2 tbsp sesame oil
2 cups cooked ShaSha mung beans (cook 1 cup dry in 1 1/4 c water)
2 tbsp sake
2 tbsp rice wine vinegar
½ tsp salt
3 green onions, chopped small
1 cup carrot, peeled and diced small (1 medium carrot)
3 cups vegetable broth
1
Combine sweet potato, brown rice and barley in a pot with 3 cups of vegetable broth.
2
Bring to a boil and add 1/4 tsp salt. Lower to a simmer, and cook uncovered for 30 minutes.
3
Take off heat, cover, and let steam 5-10 minutes.
4
Saute ginger in sesame oil on medium heat for 3 minutes (until fragrant). Add mung beans, sake, vinegar and salt and cook on medium heat until liquid evaporates into beans.
5
Combine all the ingredients. Add more rice wine vinegar and salt to taste.
CategoryRecipes for Sprouted Mung Bean
Ingredients
1 cup sweet potato, peeled and diced small (1 small potato)
⅓ cup ShaSha Bio-Bud brown rice
⅓ cup barley, rinsed
¼ tsp ginger, minced
2 tbsp sesame oil
2 cups cooked ShaSha mung beans (cook 1 cup dry in 1 1/4 c water)
2 tbsp sake
2 tbsp rice wine vinegar
½ tsp salt
3 green onions, chopped small
1 cup carrot, peeled and diced small (1 medium carrot)
3 cups vegetable broth
Directions
1
Combine sweet potato, brown rice and barley in a pot with 3 cups of vegetable broth.
2
Bring to a boil and add 1/4 tsp salt. Lower to a simmer, and cook uncovered for 30 minutes.
3
Take off heat, cover, and let steam 5-10 minutes.
4
Saute ginger in sesame oil on medium heat for 3 minutes (until fragrant). Add mung beans, sake, vinegar and salt and cook on medium heat until liquid evaporates into beans.
5
Combine all the ingredients. Add more rice wine vinegar and salt to taste.