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Bio-Bud Mung Bean and Brown Rice Medley

Bio-Bud Mung Bean and Brown Rice Medley

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DifficultyIntermediate
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

 1 cup sweet potato, peeled and diced small (1 small potato)
  cup ShaSha Bio-Bud brown rice
  cup barley, rinsed
 ¼ tsp ginger, minced
 2 tbsp sesame oil
 2 cups cooked ShaSha mung beans (cook 1 cup dry in 1 1/4 c water)
 2 tbsp sake
 2 tbsp rice wine vinegar
 ½ tsp salt
 3 green onions, chopped small
 1 cup carrot, peeled and diced small (1 medium carrot)
 3 cups vegetable broth

1

Combine sweet potato, brown rice and barley in a pot with 3 cups of vegetable broth.

2

Bring to a boil and add 1/4 tsp salt. Lower to a simmer, and cook uncovered for 30 minutes.

3

Take off heat, cover, and let steam 5-10 minutes.

4

Saute ginger in sesame oil on medium heat for 3 minutes (until fragrant). Add mung beans, sake, vinegar and salt and cook on medium heat until liquid evaporates into beans.

5

Combine all the ingredients. Add more rice wine vinegar and salt to taste.

Ingredients

 1 cup sweet potato, peeled and diced small (1 small potato)
  cup ShaSha Bio-Bud brown rice
  cup barley, rinsed
 ¼ tsp ginger, minced
 2 tbsp sesame oil
 2 cups cooked ShaSha mung beans (cook 1 cup dry in 1 1/4 c water)
 2 tbsp sake
 2 tbsp rice wine vinegar
 ½ tsp salt
 3 green onions, chopped small
 1 cup carrot, peeled and diced small (1 medium carrot)
 3 cups vegetable broth

Directions

1

Combine sweet potato, brown rice and barley in a pot with 3 cups of vegetable broth.

2

Bring to a boil and add 1/4 tsp salt. Lower to a simmer, and cook uncovered for 30 minutes.

3

Take off heat, cover, and let steam 5-10 minutes.

4

Saute ginger in sesame oil on medium heat for 3 minutes (until fragrant). Add mung beans, sake, vinegar and salt and cook on medium heat until liquid evaporates into beans.

5

Combine all the ingredients. Add more rice wine vinegar and salt to taste.

Bio-Bud Mung Bean and Brown Rice Medley