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Saturday, May 07, 2011

Wild Rice with Mango, Bell Pepper and Sprouted Beans

Some mango, curry leaves, bell peppers, onions come together for this wild rich dish garnished with sprouted beans and spring onions.

Every once in a while I sprout some beans/lentils and sprinkle a handful on salads, soups etc. Moong beans and brown lentils are the most common ones I sprout.

Sometimes I use the default cheesecloth in colander method, or use the glass jar with screen lid method.

If screen lid is not handy, a piece of mesh cut out from the mesh bag the onions came in works; place it over a Mason™/Kerr™ canning jar, and fit it with a ring lid. If mesh bag is not handy, I get away with a piece of paper towel with perforations.

Simply soak the brown lentils overnight, drain, rinse, drain well; place in a glass jar fitted with screen lid and watch in sprout in 3 or 4 days. Rinse once a day and drain well.

2 cups cooked wild rice
1 medium onion, sliced
1 bell pepper, sliced
1 medium-ripe mango (not too ripe, raw is fine)
a handful of curry leaves (optional)
1 Tbsp brown sugar (optional)
2 Tbsp home-made ras al hanout (more or less)
2 Tbsp lemon juice
salt to taste
1 Tbsp canola oil

  1. Heat oil in a pan, saué the onions, curry leaves, bell peppers with a pinch of salt and spices
  2. Add the cooked wild rice, mango, brown sugar, stir well, adjust flavors to taste
  3. Stir in lemon juice and garnish with spring onions and sprouted brown lentils before serving

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