Mediterranean Kitchari
Mediterranean Kitchari
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.
- 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.