Recipe - Oshi Joor-Rawtee (Rice And Mung Beans Afghani)

1 cup Mung beans
3 One half cup Water
1 cup Raw rice; well rinsed
One half teaspoon Salt; or to taste
1 One half teaspoon Ground cuminseed
One fourth teaspoon Pepper

An odd combination but popular one when planning dairy meals, Mung beans
are those from which beans sprouts are grown. A similar dairy combination
is prepared in Bukhara indicating, through a study of their food, the
probable community connections.

1. Cook beans in water over moderate heat for One half hour. As green skins rise
to surface during cooking process, they should be skimmed off w/a slotted
spoon or a small sieve & discarded. 2. Add rice, salt, cuminseed, & pepper
& continue to simmer mixture over low heat for One half hour more. It should
remain moist. Serve warm w/same dairy sauce as is used w/Poloni (see
AFGHAN.009). Serve 4 to 6.

Recipe: "Sephardic Cooking" by Copeland Mark 600 Recipes Created in
Exotic Sephardic Kitchens from Morocco to India Copyright 1992 Published
by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

Per serving: 720 Calories (kcal); 2g Total Fat; (2% calories from fat); 49g
Protein; 130g Carbohydrate; 0mg Cholesterol; 1122mg Sodium Food Exchanges:
8 One half Grain(Starch); 3 One half Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

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