Mung bean vegetable stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| Or vegetable oil | ||
| ½ | cup | Chopped onions |
| 1 | Clove garlic -- minced | |
| ½ | cup | Celery -- chopped |
| 1 | cup | Carrot -- sliced |
| 1 | cup | Chicken stock |
| 1 | large | Potato -- cubed |
| 1 | teaspoon | Dried tarragon |
| 1 | tablespoon | Soy sauce |
| 2 | cups | Mung beans, cooked |
| ½ | cup | Fresh parsley -- chopped |
Directions
In large skillet or saucepan which has a tight fitting lid, heat butter or oil, add onions and garlic, and saute for 5 minutes. Add celery, carrots, and stock. Cover and simmer for 30 minutes. Add potatoes, tarragon(if used), and soy sauce and cook 15 minutes longer. Stir in mung beans and parsley and continue to cook until just heated through, 8 to 10 minutes.
Recipe By : from Rodales Basic Natural Foods Cookbook File
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