Chef-caterer Akasha Richmond has creative ideas for cooking summer vegetables. She's the owner of Akasha, which features vegetarian dishes, in Culver City and author of Hollywood Dish: More Than 150 Delicious, Healthy Recipes from Hollywood's Chef to the Stars.
9543 Culver Blvd
Culver City, CA 90232
Mung Beans and Rice
Makes 4-6 servings
1/2 cup green mung beans, available at natural food markets or Indian grocery stores
1 tsp turmeric
6 cups water or unsalted vegetable broth
1/2 tsp celery seeds
1 bay leaf, fresh or dried
2 Tablespoons clarified butter or canola oil
1 large onion, sliced into 1/2 moons
1/4 cup minced fresh ginger
2 cloves garlic or 2 shallots, minced
2 ribs celery, diced
1/2 cup basmati rice, rinsed
1 large carrot, peeled and chopped
1 large parsnip, peeled and chopped
1 tsp garam masala
¼ cup tamari
Freshly ground black pepper
In a large stockpot, combine mung beans, turmeric, celery seeds and bay leaf,. Bring to a boil, and then lower heat to a simmer. Simmer, half covered, until the beans are split and soft, about 40 minutes. The beans should be completely split open and soft.
Place the clarified butter or canola oil in a large saute pan over medium heat and saute the onions and ginger, cooking until onions are clear and soft, about 10 minutes. Add the garlic and celery and cook another 3-4 minutes, stirring often.
Meanwhile add the rice, carrots and parsnips to the mung beans and continue to simmer, stirring often until the vegetables are cooked and the rice softens and begins to blend with the rest of the ingredients, about 30 minutes. Add the onion mixture, garam masala and tamari and continue to stir until zucchini are cooked, and the mixture is quite thick and stew-like. You will need to stir frequently at this point and if needed, add more water to prevent scorching. Remove the bay leaf before serving.
Music break: La Califas Perdido by Tommy Guerrero