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Mediterranean Kitchari

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Mediterranean Kitchari
  • 1 cup split yellow mung dal or whole green mung beans
  • 1 cup quinoa or basmati rice
  • 3 cups water
  • 1 leek, diced
  • 1 stalk of celery, diced
  • 2 carrots, diced
  • 1 large tomato, diced
  • 1 tablespoon dried basil or 3 tablespoons fresh basil
  • 1 teaspoon oregano
  • 3 bay leaves
  • 1 teaspoon dried rosemary or 1 tablespoon fresh
  • 1/4 teaspoon black peeper
  • 1 tablespoon olive oil
  • Optional: garlic, asparagus, spinach, broccoli, peas
  • 1/4 teaspoon salt

 
Soak grains and beans for 3-8 hours. In a large saucepan on medium heat, place onion, celery carrots, and bay leaves. Stir frequently for about 5 minutes, adding water so veggies don’t stick to the pan. Then add tomatoes, grains, beans, all spices and water or veggie stock. This is a good time to add optional veggies as well. Bring to a boil and then let simmer, lightly covered, until grains and beans are cooked (about 20 minutes). Add olive oil and salt to taste. 


© 2010-21 | Rhythm of Healing
Ashland, OR
This website is based on the opinions of Noah Volz and/or Rhythm of Healing, unless otherwise noted. The information is presented for educational purposes only and is not intended to diagnose or prescribe, nor to prevent, treat, mitigate or cure such conditions.
These statements have not been evaluated by the Food and Drug Administration.

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