I can't remember where I got this from, but it is a staple in our weeknight repertoire. Although it takes a little while to cook, the prep is really easy (especially for a vegan meal), and it tastes a lot fancier than you'd expect for such a simple one-pot meal.
INGREDIENTS
(serves at least 4)
300g mung beans, soaked overnight
4 Tbsp oil (or use some vegan margarine for some of it for a butterier taste)
1 1/2 large onions, diced
450g brown rice (doesn't have to be arborio, but better if you steer clear of longer grains like basmati)
1.4L stock (hot)
3 Tbsp white wine or wine vinegar
6 Tbsp chopped fresh herbs (we usually use the frozen Provencale mix in Sweden)
300g frozen green peas
salt and pepper
juice of one lemon
toasted pumpkin and/or sunflower seeds to serve (or pine nuts if you're fancy)
METHOD
1. In a large, heavy bottomed pot with a lid, heat the oil to medium high. Fry the onions for three minutes or so.
2. Stir in the beans and rice. Add the stock and wine/vinegar, and bring to a boil.
3. Cover the pot and simmer gently for 30-40 minutes until everything is tender and the liquid is absorbed. It's ok if it's a bit soupy, though. Remove from heat and add the peas, stirring to combine.
4. Add the herbs, salt and pepper to taste, and the lemon juice and stir through.
5. Serve hot, sprinkled with toasted seeds.
To up the vege content, I would recommend fried zucchini rounds on the side, or some steamed greens like beans, asparagus or broccoli.
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