Chickpeas, mung bean and other legumes.

[julifera]

julifera , mung bean and lentils are very beneficial in taste if you add citrus fruits: orange or grapefruit.
It also goes well with olives and pickles, petiolate celery.
The dryness inherent in these beans goes away

May I share the recipe with you. I cook rice porridge with mash (In Uzbekistan it is called mash-kichiri, I think, or something like that). I take the meat and cut it into small pieces, fry it a little, add onions, carrots and what else can be found from vegetables. Not much volume. pasta (it tastes better for me) pour some water and a carcass, you can put lavrushka, whatever spices you like. I wash the mash and soak it in hot water for a couple of hours. When the meat is stewed I throw mung bean with rice about 50/50, under the lid until cooked. Yes, I pour water, as when cooking rice, that is, 1/2. It is also very tasty without meat. Even my main "eater", my son, eats this porridge with pleasure.

Well, I also did mashkichiri today with the help of Dunduk



I made the frying in a frying pan, and before tossing it, the mung bean put it all in a slow cooker. But the rice turned out to be not crumbly, but closer to porridge. The amount of water is also a problem. Above the pond ... it depends on the section of the container ... So I don't know how to make it crumbly ... If you reduce the water, the rice may be undercooked ...

Hairpin! I followed your link, something is all complicated. It is possible that all this is according to the rules, but I do not bother for so long. In principle, mashkichiri porridge is. And the photo shows that the rice is boiled. If you want the rice to be like in pilaf, then you need to take the appropriate rice. We never found rice for pilaf, it always boils into porridge, but this may not be so lucky for us. Then, look - Dunduk advises tasting the rice and adding water. can you reduce the water in the zirvak, and add there along the way? But be sure to cook, the dish is really wonderful, and mung bean is a healthy product (like all legumes).

[Freckle0]

But I wonder if red or brown rice can be more ... It's just that when I took mung bean in the market, there were still such rice ...
Freckle0! Difficult ... I don't think so ... In principle, not very ... The main thing is the presence of a dishwasher!

Hairpin, I need less fuss, and I simplify. And it is good to taste rice by the tooth - if it crumbles immediately, there will be porridge. If it is hard, it didn’t get it right, so it’s good. Rub the pink rice well between your fingers, otherwise you can buy the usual white one smeared with brick powder. Give money away not small, and the result will not please.

Hairpin, I need something simpler. I have adapted it for myself, they eat mine, they are delicious, and I am glad. And rice is good to taste by the mouth: if it crumbles right away, there will be porridge, if it did not immediately succumb, then it is good. Rub the pink rice with your fingers, otherwise you can get the usual white rice smeared in the dust of brick.

Oops! 2 times worked, forgive me!

[Hairpin]

But I wonder if red or brown rice can be more ... It's just that when I took mung bean in the market, there were still such rice ...

Hairpin, brown - unpolished, if I am not mistaken - it is cooked for a long time, it did not turn into jelly for me, and its taste is different, not so much rice or something, and useful to everything else.

Couscous with chickpeas

🔗

Structure:

chickpeas - 200 gr;
wheat groats - 200 gr;
vegetable broth - 250 gr;
peanuts - 1 cup;
carrots - 1 piece;
sesame oil - 50 gr;
juice of one lemon;
honey - 1 tablespoon;
lemon zest - 1 tablespoon;
a few lettuce leaves.
I didn't cook, just an interesting recipe, maybe I'll ripen

Couscous with chickpeas



and found from whom to hide apparently a recipe of that leftism

here is my couscous from the rice cooker without their lisense

[Gypsy]

Gypsy

Now that's yeah, who would have thought that other countries would be denied access

I don’t know what you had under the words “the recipe of that leftism”, but the process and the result looked quite appetizing.

In general, I was looking for what sesame oil goes well with, and I came across this recipe, I thought I would share it with people, but it looks like it’s not good

I do not know what you had under the words "the recipe for that leftism"

And for what other reasons may they not show a * secret * recipe for a dish that has long been known and widespread in the Middle East?
.. either it finally came to mind right now .. these are anti-simites or I won't even say who

everyone can watch