Kitchari & Kale Recipe

Thank you to my wonderful sister, Jenny, for sharing this recipe with me, and introducing me to mung beans.   Food can be a wonderful adventure: an opportunity to explore new tastes, textures and experiences.   I encourage you to venture from your regular ‘staples’ and try new ingredients.  It can be fun!
2 tbsp of gee (clarified butter)
1 large onion chopped
1 tsp of cumin seeds
1 tsp of coriander ground
1 tsp of turmeric or anything else really
salt & pepper
1 cup of soaked mung beans (if you use those sprouted ones you don’t have to soak them)
**I found sproated mung beans in the organic/natural foods isle in Save-On Foods
1 cup of brown rice (I used basmatti)
6 cups of water.
Saute the gee, onion & spices until golden.
Rinse beans & rice really well.  Add rice & beans to onion & stir without water for about 2 mins.
Add water & bring to boil.
Turn to simmer & place lid. cook for about 20-25 mins.
At the end, stir in some spinach or kale 🙂
That’s it!  Enjoy your nourishing, life-giving meal with gratitude 🙂

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