- 1/2 cup raw mung beans
- 5 potatoes, peeled and quartered
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 5 button mushrooms, sliced
- 2 cups vegetable stock
- salt and pepper to taste
- Preheat oven to 400 degrees F (200 degrees C).
- Place the mung beans in a saucepan and cover with water. Bring to a boil over medium-high heat, and cook for 10 minutes. Lower heat to medium, and simmer until soft, about 10 minutes. Drain beans into a strainer and rinse under cold water. Set aside.
- Meanwhile, place the potatoes in saucepan, cover with water, and stir in 1/4 teaspoon salt. Bring to a boil over medium-high heat, and cook just until potatoes begin to soften when pierced with a fork, about 10 minutes. Drain, and set aside.
- Heat the oil in a skillet over medium heat. Add the onion; cook and stir until transparent, about 5 minutes. Add the carrots, celery, and mushrooms. Cook and stir until the vegetables are tender, about 5 minutes. Pour in the stock, and add salt and pepper to taste. Cook vegetable mixture 5 minutes more. Combine with the mung beans and potatoes in an oven-proof casserole. Cover with a lid.
- Bake in preheated oven until mixture bubbles, about 30 minutes.
04/10/2018
recipepes.com
Mung Bean Stew, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
