Minted Rice with Tomato and Sprouted Beans Recipe

• 2 tablespoons light olive oil
• 6 green onions, very finely sliced
• 2 garlic cloves, finely chopped
• 3 cups cooked, cooled Basmati rice
• 2 ripe plum tomatoes, finely chopped
• 8 ounces mixed sprouted beans (a mixture of aduki, mung, lentil, and chickpea sprouts)
• A small handful of mint leaves
• Salt and freshly ground black pepper

1. Heat the oil in a large, nonstick wok or frying pan.
2. When it is hot, add the green onions and garlic and stir-fry for 23 minutes.
3. Add the cooked rice and continue to stir-fry over high heat for 34 minutes.
4. Stir in the tomatoes and mixed sprouted beans and continue to cook over high heat for 23 minutes or until warmed through.
5. Remove from the heat, season, and stir in the chopped mint leaves.
6. Serve immediately.

light olive oil, green onions, garlic, basmati rice, tomatoes, beans, handful of mint leaves, salt

Taken from www.chowhound.com/recipes/minted-rice-with-tomato-and-sprouted-beans-10109 (may not work)