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Thai Kitchari

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Thai Kitchari
  • 1 cup split yellow mung dal or whole green mung beans
  • 1 cup quinoa or basmati rice
  • 3 1/2 cups water
  • 1 leek, diced
  • 1 stalk of celery, diced
  • 1 handful shitake mushrooms
  • 1/4 cup dried coconut
  • 1/4 cup fresh ginger
  • 1 handful of cilantro or Thai basil
  • Juice of 1 lime
  • Pinch of cayenne pepper
  • Salt
  • Optional: green beans, bok choy, broccoli, cabbage, asparagus
  • 1 tablespoon sesame oil

Soak grains and beans for 3-8 hours. In a large saucepan on medium heat, cook onion, celery and carrots stirring frequently and adding water so veggies don’t stick to the pan cooking for about 5 minutes.  In a blender combine ginger, coconut, cilantro or Thai basil, lime juice and ½ cup water and blend until liquefied.  Then add grains, beans, blended items, 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 sesame oil and salt to taste.

© 2010-22 | 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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