I am posting this recipe now (it is on the dinner menu for tomorrow night) because the mung beans in this recipe take 8-12 hours to sprout. Picture to follow – I’m sprouting my seeds!
Sprouting Method:
- In a bowl, wash 1/2 a cup of mung beans until water is clear
- Soak washed mung beans in about 2 cups of warm water
- Soak for 24-72 hours
- Drain thoroughly once mung beans are sprouted
- If seeds are hard, then it may take even longer to sprout
Ingredients
- 2 cloves garlic minced
- 1 two inch piece ginger, peeled and grated
- 3 tablespoons sesame oil
- 1/4 cup rice vinegar
- 1/4 tsp raw honey
- 2 tablespoons soy sauce or bragg’s liquid amino’s (soy sauce substitute)
- 1 large carrot, shredded
- 2 stalks celery, thinly sliced
- 2 cups snow peas, thinly sliced
- 2 tsp coconut oil
- 2 cups cooked brown rice
- 1 bunch scallions, thinly sliced
- 1/4 head iceberg lettuce, shredded
- 1/2 cup mung bean seeds -see above for sprouting method
- 1/2 cup rice noodles
- chopped peanuts (optional)
Directions
- Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and honey in a large bowl to make the dressing
- Add the carrot, celery and snow peas to dressing and toss
- Heat a large skillet over medium to high heat and add coconut oil
- Stir fry the cooked rice until toasted, about 2 minutes
- Remove from the heat and let cool
- Add the rice and scallions to vegetable mixture and toss
- Divide among bowls and top with the lettuce, sprouts, cooked rice noodles and peanuts.
Variation – for those who eat seafood, you can add shrimp to this dish. Just marinate the shrimp in a small amount of the dressing and then saute it and add to rice.
Serves 4-6
Prep time and cook time (excluding sprouting time for mung beans): 30-45 min
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