A wholesome recipe cherished by participants at a Zen retreat YMJJ in Israel

Brown Basmati Rice with Sprouted Mung Beans

1 cup brown basmati rice (or short-grain brown rice)

1 cup sprouted mung beans

1 large onion

1 tablespoon olive oil

1 tablespoon coriander seeds

1 cup chopped fresh herbs (parsley and dill)

1 teaspoon black pepper

1 teaspoon coarse gray sea salt

1 teaspoon ground cumin

3 cups boiling water

1.Rinse the rice היטב (thoroughly) and soak it in water for about 5 hours. Drain.

2.Finely dice the onion. Heat the olive oil in a pot over medium heat and sauté the onion until golden.

3.Add the coriander seeds and spices, and cook for another minute until fragrant.

4.Add the soaked rice and stir היטב to coat with the onion and spices.

5.Pour in the boiling water, cover, and cook over low heat for about 40 minutes, or until the liquid has been fully absorbed and the rice is tender.

6.Rinse and finely chop the parsley and dill, then fold them into the rice just before serving.

You may drizzle a teaspoon of raw tahini made from sprouted sesame seeds on top before serving.

Soak the mung beans in room-temperature water for 8 hours. Drain היטב and place them in a colander. Rinse every 2 hours to keep them moist. After about 2 days, small nutritious sprouts will form and are ready to use.