Mung Beans W/ Brown Rice

• 1/2 tsp. oil
• 1/4 tsp. mustard seeds
• 1/2 tsp. turmeric
• 1 cup dry brown rice
• 1 cup dry mung beans
• 5-1/2 cups water
• 1/1/2 tsp. cumin
• 1 tsp. curry powder
• 1/4 tsp. pepper
• 1/4 tsp. powdered ginger
• 1 tsp. salt
• 1 cup finely chopped kale
• 1 cup chopped green pepper
• 1 cup grated carrot
• MARINADE:
• 3/4 cups oil
• 1/3 cup lemon juice
• 1/2 tsp. salt
• 1/2 tsp. soy sauce
• 1 Tbsp. honey
• 1 tsp. basil
• 1/4 tsp. oregano

1. 1. Heat the oil in a large pan.
2. 2. Add the mustard seeds.
3. 3. When they begin to pop add the turmeric and fold in the rice and beans until coated with oil.
4. 4. Add the rest of the spices and water.
5. 5. Simmer about 45 minutes, most of the water will be absorbed.
6. 6. Remove from heat and add vegetables.
7. 7. Make the marinade and pour mix in.

oil, mustard seeds, turmeric, brown rice, beans, water, cumin, curry powder, pepper, powdered ginger, salt, kale, green pepper, carrot, oil, lemon juice, salt, soy sauce, honey, basil, oregano

Taken from www.epicurious.com/recipes/member/views/mung-beans-w-brown-rice-50076029 (may not work)