Mung beans appear as small green seeds for consumption, are
peeled and chopped, cook quickly and have a sweet, delicate flavor.
Mung beans are light and easily digested, their sprouts
contain many vitamins, minerals, proteins, amino acids and enzymes important
for digestion. The nutrients in the green soybeans germinate increase much when
they produce enzymes essential for metabolism, the germination process is
carried out naturally, when the seeds are in contact with water or in a humid
environment.
The green soybeans is readily available in Asian food stores
or vegan shops, and with it you get soup delicious and nutritious, here is the
light recipe for a delicious soup and healthy green soybeans.
Ingredients
150 g of mung beans, 100 grams of rice, a tablespoon of
miso, two cloves of garlic, a tablespoon of cumin seeds and salt, oil and salt.
Preparation
Wash mung beans and soak for at least eight hours, then cook
in fresh water over medium heat for about 50 minutes, get the pot with the lid.
Wash the rice and cook for 45 minutes separately.
Comocar slightly hot oil along with the cumin and salt, and
when the rice and beans are cooked, transfer the rice into the pot of mung, add
olive oil flavored with cumin and tasty miso, thinned with a little broth and
then heat it all together, add the minced garlic and serve.