Vegetarian Bowl


Serves 4 – 6

1 cup split mung beans, soaked overnight
2 cups basmati rice
1 large bunch fresh cilantro
1 cup raw almonds
1 garlic clove, peeled
1 inch piece of fresh ginger, peeled & chopped
4 tbsp Ancient Organics Ghee
salt and pepper to taste

Place the mung beans in a saucepan with enough water to cover the beans by an inch.
Cover the pot and bring to a boil over medium heat.
After the water has boiled, reduce the heat to medium-low and cook the beans until they are tender.
Drain the water and return to the pot to keep warm.
Cook 2 cups of basmati rice in a rice cooker or on the stove.
Meanwhile, process the cup of almonds, clove of garlic and ginger in a food processor until finely chopped.
Roughly chop the bunch of cilantro with half of the stems and add to the nut mixture with the 4 tablespoons of ghee.
Process again to incorporate all ingredients.
Add the cilantro-ginger pesto to the cooked rice and mix to combine.
Season with salt and pepper to taste.
Serve seasoned rice with split mung beans and seasonal greens sautéed in ghee and tossed with spiced sunflower seeds.

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I was smitten the first time I tasted Ancient Organics Ghee. I use it all day long, with vegetables, grains, in soups, desserts. I scarcely buy butter anymore. The flavor of this organic ghee is so deep and rich with caramel overtones.

— Deborah Madison
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