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  Onions 2 Medium, chopped
  Butter 3 Tablespoon
  Regular rice 1 Cup (16 tbs)
  Sprouted mung beans 2 Cup (32 tbs)
  Chicken stock/Bouillon 2 1⁄4 Cup (36 tbs)
  Salt To Taste
  Pepper To Taste
  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.

Recipe Summary


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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1958 Calories from Fat 710

% Daily Value*

Total Fat 81 g124.2%

Saturated Fat 47 g235.1%

Trans Fat 0 g

Cholesterol 222.7 mg74.2%

Sodium 3119.2 mg130%

Total Carbohydrates 223 g74.3%

Dietary Fiber 13.2 g52.7%

Sugars 36 g

Protein 86 g172.1%

Vitamin A 34.9% Vitamin C 98.4%

Calcium 158.4% Iron 36.1%

*Based on a 2000 Calorie diet

Tian Recipe