1 cup rinsed brown or white basmati rice
1 cup rinsed split yellow mung beans (or soaked whole green mung beans)
1T ghee (clarified butter) or coconut oil
3/4 tsp of each: coriander, turmeric, ginger, cinnamon
(I also add some pinches of cumin, fennel seeds and fenugreek)
1 bay leaf
sea salt and pepper to taste
Lots of veggies such as root veggies, leafy greens, bok choy, fresh ginger, green beans, onion, even a beet if you want it to take on a very cool color
Melt ghee in a large pot and simmer (don't burn!) spices and fresh ginger. Add rice and beans and coat them in the spice mixture. Then add enough water to cover one inch above the rice and beans. Bring to a boil, then cover. Cook on medium-low for about 20 minutes, give it a stir. When about half the water has been absorbed, add the veggies and stir. Re-cover and cook until the rice and beans are fully cooked. Enjoy!
(I love to sprinkle on nutritional yeast before I dig in. I've also halved a large zucchini, baked it on a baking sheet with ghee and salt, cored it and stuffed it with kitchari...mmmmm!)
1 cup rinsed split yellow mung beans (or soaked whole green mung beans)
1T ghee (clarified butter) or coconut oil
3/4 tsp of each: coriander, turmeric, ginger, cinnamon
(I also add some pinches of cumin, fennel seeds and fenugreek)
1 bay leaf
sea salt and pepper to taste
Lots of veggies such as root veggies, leafy greens, bok choy, fresh ginger, green beans, onion, even a beet if you want it to take on a very cool color
Melt ghee in a large pot and simmer (don't burn!) spices and fresh ginger. Add rice and beans and coat them in the spice mixture. Then add enough water to cover one inch above the rice and beans. Bring to a boil, then cover. Cook on medium-low for about 20 minutes, give it a stir. When about half the water has been absorbed, add the veggies and stir. Re-cover and cook until the rice and beans are fully cooked. Enjoy!
(I love to sprinkle on nutritional yeast before I dig in. I've also halved a large zucchini, baked it on a baking sheet with ghee and salt, cored it and stuffed it with kitchari...mmmmm!)
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