Click here to printBrown Rice, Mung Bean & Mulberry Pilaf
Whilst in Turkey I got to enjoy so many beautiful pilafs and salads. One in particular I was never able to part from. It was a delicious salad comprised of mung beans, dried mulberries and other fruits and nuts. It was truly delicious! I had never imagined the combination of mung beans and mulberries but instantly I was in love. I knew this was something I had to recreate and knew it was something that could be enjoyed by all. A perfect salad to have accompanying a meal or just to enjoy on its own. Enjoy being transported into the Middle East with this delicious and healthy pilaf!
SERVES 4-6
ingredients
- 1 cup brown or long grain rice
- 1 cup mung beans, soaked overnight
- 1L vegetable stock
- 2 tbsp Coconut Oil
- 1 tsp allspice
- 1 tsp cinnamon
- ¼ cup fresh dill
- ¼ cup fresh parsley
- ¼ cup fresh mint leaves
- ½ tsp salt
- ½ cup mulberries
- ¼ cup Almonds, roughly chopped
- Cranberries or bilberries
- 2 tbsp olive oil
- ½ tbsp pomegranate molasses or Yacon Syrup
method
- Step 1 :Soak the brown basmati or long grain rice in water for 1 hour before adding into a pot with the vegetable stock. Cook for 10-15 minutes until nearly cooked before adding in the drained and soaked mung beans.
- Step 2 :Add in the coconut oil, spices, salt and mulberries and cook until all excess water has been absorbed then remove from heat.
- Step 3 :Place in the activated almonds, cranberries/bilberries and finely chopped herbs into the pot and mix together.
- Step 4 :Serve with the olive oil and molasses or Yacon and enjoy.
Article printed from Loving Earth: https://lovingearth.net/