Sweet Mung Beans & Rice

• 34 cup mung beans (dry)
• 14 cup brown rice
• 4 cups water
• 3 tablespoons Splenda granular, sugar substitute (or 6 Tbs Sugar)

1. Soak beans in water for 5 hours.
2. Get rid of green skins, if any, that float to the surface; you might encourage then to come off by rubbing the beans between your hands (recipe allows 10 minutes of prep time for this step); drain.
3. Rinse rice three times in water; drain.
4. Put rice and beans in a pot.
5. Add 4 cups water and bring to a boil for 1 minute; then lower the heat, and let simmer for 1 hours.
6. Add sugar (the 6 T called for might not be enough for Western tastes).
7. Stir, ladle into soup bowls, and serve warm.

beans, brown rice, water, splenda

Taken from www.food.com/recipe/sweet-mung-beans-rice-309482 (may not work)