|Onions||2 Medium, chopped|
|Regular rice||1 Cup (16 tbs)|
|Sprouted mung beans||2 Cup (32 tbs)|
|Chicken stock/Bouillon||2 1⁄4 Cup (36 tbs)|
|Grated parmesan cheese||1 Cup (16 tbs)|
Preheat oven to 325°.
Melt butter in large skillet.
Saute onions over medium heat until soft, about 10 minutes.
Stir in rice and cook until coated, about 3 minutes.
Stir in mung beans and blend with rice and onion.
Transfer mixture to buttered 1/2-qt.flat baking dish.
Stir in salt, pepper and cheese.
Pour bouillon over all.
Bake uncovered for 45 minutes until all liquid is absorbed and top is slightly crisp.