BROCCOLI BASMATI MUNG BEAN CASSEROLE

4 servings, 40 minutes

INGREDIENTS

• 1 cup white basmati rice, rinsed (use hulled barley soaked overnight if kapha)

• 1/2 cup green mung beans, soaked overnight or at least 2 hours

• 3 tsp vata spice mix (or sattvic spice mix)

• 1 tbsp ghee

• 2 1/2 cups water

• 2 1/2 cups veggie broth (add more if needed)

• 1 1/2 cups broccoli or broccolini heads, chopped

• salt & pepper to taste

• Juice of 1 whole lemon 

  
  

DIRECTIONS

1. Pre-heat the oven to 400 degrees Fahrenheit. 

2. Heat the ghee over medium heat in a medium pot (preferably one that is also oven safe to make it easier, I used a cast-iron skillet).

3. Lightly fry the vata spice mix in the ghee for no more than 30 seconds.

4. Add the mung beans (and barley if using) and water. Bring to a boil, reduce to simmer, cover and allow the mung beans to cook for 15 minutes. 

5. Add the rice and simmer for additional 5 minutes. Adding more liquid if needed.

6. Transfer everything to a large casserole dish. Top with chopped broccoli and veggie broth (enough to cover the rice, beans and broccoli).

7. Cover and bake for 20-25 minutes. 

8. Season with salt, pepper and additional vata spice mix if desired. Top with lemon juice and serve warm!

#vata #pitta #kapha #lunch #dinner #onepotmeal #kidfriendly #winter #fall #spring

Notes

• Broccoli is high in iron, vitamin C, and has anti-carcinogenic properties. It is great for kaphas and pittas and when prepared properly with anti-gas spices (like this recipe), it can be okay for vatas in small amounts.

• If you are a kapha, and you don't feel like using barley for this dish, you don't have to. It is well balanced enough with heavy and light qualities to not aggravate you as much. You can also serve with a side of steamed greens to make it even lighter.

• You can sub another digestive spice mix that is already made if you don't have the vata spice mix on hand, BUT, I must say, the vata spice mix is best with it.