Paella with wild rice and mung bean

Paella with wild rice and mung bean

Category: Dishes from cereals and flour products

Ingredients
Steamed rice	2 glasses
Wild rice	2 pinches
Pea mung bean	1 glass
Saffron	2 pinches
Curry	taste
Salt	taste
Water	6 glasses
Water for multicooker / pressure cooker	5 glasses
Olive oil	taste
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Optional:
- onion	1-2 pcs
- carrot	2-3 pcs
- spices for pilaf, garlic	taste

Cooking method

• 1. Soak the peas for 2-4 hours.
  
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• 2. Optionally - make frying from onions and carrots.
  
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• 3. Wash the rice with wild rice.
  
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• 4. Brew the saffron with boiling water, adding salt and curry, and pour the mixture of rice and peas + the rest of the boiling water, frying, and other spices.
  
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• 5. Cooking:
  
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• - in tagine or stewpan over low heat - simmer for 40-45 minutes
  
• - in a multicooker - the "Pilaf" program
  
• - in a pressure cooker - "High pressure" program
  
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Note

I did it in tajin and in a pressure cooker with frying - it turns out 2 different dishes:

- without frying - very lean;
- with frying - as if with meat

[Kichri (kitri, kichari)]

There is also an option with rice and wave from Indian cuisine:
Kichri (kitri, kichari)

mung bean - 1 glass
rice - 1 glass
onion - 1 piece
peeled or canned tomatoes - 2 pcs
boiling water - 1-1.2 liters
garlic - 2 cloves
ginger - slice
ghee - 3 tbsp. l.
coriander - 0.5 tsp.
zira - 0.5 tsp.
turmeric - 1 tsp
cardamom - 3 boxes
cinnamon stick
cilantro
dry hot pepper
black pepper
salt

Preparation:

1. Fry the spices over medium heat in oil, add finely chopped ginger and garlic.
2. After a couple of minutes, add the onion, cook until the onion is soft.
3. Add turmeric and quickly fry, add tomatoes.
4. After 2-3 minutes add rice, mung bean, pour 1-1.2 liters of boiling water, bring to a boil, salt.
5. Cook covered for 30-40 minutes.
6. Add cilantro, drizzle with lemon.

Serve with yogurt

Yul, I just cooked with a wave, but apparently it is necessary for the SV to work out the proportions and time. I often cooked on the stove, it was very tasty, and even in the post - generally a song. But for Vasya
And you pre-soak the mung bean for CB?

[Liza]

Liza - I haven't cooked this dish for a year already, I am corny - I don't remember
In tajin - as if it soaked, because he sucked in excess moisture, the peas had nothing to digest.