Brown Rice with Sprouted Moong

By: Aruna Ankem
My friend Aruna Ankem shared this recipe with me. She just eats healthy for general well-being and I think this is a healthy recipe for those of us fighting MS actively. Thank you, Aruna!

Prepare Sprouted Moong by soaking Whole Moong overnight. Rinse and wrap in kitchen towels; in 4-6 hours you can see sprouted beans!

2 cups Sprouted Moong
2 cups of cooked Pearl Brown Rice
1 cup finely diced Red Onions
4 small Green Chilies finely chopped
1 cup finely diced pickling cucumber(fresh one) with skin on
1 cup of sliced or diced carrots
Olive oil - 2 tbsps
2 Garlic Cloves pressed
1/2 inch fresh ginger grated or chopped fine
4 sprigs of cilantro (leaves finely chopped)
Pinch of turmeric
Few pinches Red Chilli powder or Cayenne Pepper
Himalayan Salt to taste
Juice of 1/2 Lime
1 tsp Mustard
1 tsp Cumin

Heat Oil on a stir-fry pan and let the mustard seeds splutter and then add turmeric and cumin. Then add garlic, ginger, onion, green chilies and allow them to simmer for a minute or two. Then add the sprouted moong, diced cucumbers, carrots and mix well (If you prefer your carrots and cucumbers crunchy to the bite, you can add them while adding cilantro and lemon juice). Mix in salt and pepper and cover the lid for a few minutes. Finally mix in cooked brown rice. Garnish with fresh cilantro and squeeze lime/lemon juice to taste. Serve warm... Savor it!

Serves: About 4