Best Whole Mung Bean Soup With Rice Recipes
HEARTY WHOLE MUNG BEAN SOUP
After coming across mung beans in my local market one day, I was curious as to just what to do with them. After much searching I found this recipe on the internet which I've altered to suit our tastes. The result is a spicy and satisfying soup-a meal in a bowl. I found in my research these Asian beans don't need pre-soaking and are very nourishing, while being relatively easy to digest--they do not generally create abdominal gas or bloating (sorry, but for some people, that is important). According to modern nutrition, mung beans offer 14 gms of protein per cooked cup. Mung beans are also a good source of dietary fiber. They also contain thiamin, iron, magnesium, phosphorus, potassium and copper, and are a good source of folate. The ham in this recipe can be omitted and vegetable stock substituted for chicken stock if you are vegetarian. I serve with crusty bread on the side, but you may also serve over rice if desired.
Provided by FlemishMinx
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place beans in a large pot and add 4 cups water; bring to a boil.
- Reduce heat to a simmer and cook for approximately 30 to 40 minutes, or as long as needed until the marjority of the beans pop their skins and the water is absorbed (if your water cooks out and the beans are not cooked, simply add more water as needed and continue cooking until beans burst; it is better to overcook than undercook, but in any event, continue cooking until the water is all absorbed).
- Meanwhile, saute garlic, chilis and onion in olive oil until the onion softens, about 5 minutes; set aside.
- When the beans have burst and the water has cooked off, add the chicken stock to the beans and bring to a boil.
- Add the onion mixture, ham, and spinach to the pot; reduce heat and simmer for 15 minutes.
- Season with salt and pepper, if desired, and serve.
Nutrition Facts : Calories 468.9, Fat 15.3, SaturatedFat 4, Cholesterol 45.9, Sodium 269.9, Carbohydrate 50.1, Fiber 14.6, Sugar 3.4, Protein 34.9
IRAQI MUNG BEANS AND RICE - MASH M'TUBUQ
The recipe I have is called mash m'tubuq or layered mung beans and rice in English. Mung beans are commonly known as bean sprouts in Chinese food but in this case, they're not sprouted first. I make it quite often and is a high source of protein though I make it w/o meat (meat can be used and should be lamb). This is my recipe but, since I've never really measured, the amounts are approximate and I use a rice cooker but it's not necessary, just convenient:
Provided by Hudakore
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If using a rice cooker, measure the amount of water for the rice only. Otherwise, mix all ingredients together and cover with water that measures about the width of a finger above the rice line. Cover, bring to a boil, lower heat and allow to steam for about 1/2 hour. You can check the rice and beans for doneness.
- Traditionally, when the rice is half cooked, it's divided in half, the mung beans and onions are laid on the bottom half of the rice in the pan and the rest of the rice is then laid on top (hence "m'tubuq" meaning "layered". Cover again and continue to steam.
- When done, it can be served with plain yogurt or date syrup (dibbis). I prefer nice tart yogurt.
Nutrition Facts : Calories 334.9, Fat 7.5, SaturatedFat 1, Sodium 592.9, Carbohydrate 56.5, Fiber 5.9, Sugar 1.2, Protein 10.1
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