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Uzbek   -   Mashkitchiri (Mung Bean Stew)   adapted from The Art of Uzbek Cooking by Lynn Visson

  • 4 Tablespoons Olive Oil
  • 1 Medium Onion -- Chopped
  • 1 Large Carrot -- Chopped
  • 1 Large Potato -- Chopped
  • 2 Large Tomatoes -- Chopped
  • 1 Teaspoon Cumin Seed
  • 1 Teaspoon Paprika
  • Salt And Pepper -- To Taste
  • 5 Cups Chicken Stock
  • 3/4 Cup Mung Beans
  • 1 Cup Rice
  • 2 Tablespoons Cilantro -- Chopped
Directions Saute onions in oil for 5 minutes. Add carrots and potatoes. Saute for 10 minutes. Add tomatoes, cimin, paprika, salt and pepper. Add stock and bring to a boil. Stir in mung beans, reduce heat, cover and simmer for 40 minutes. Add rice and simmer for 20 more minutes. Sprinkle with cilantro and serve.
Serves 4
Time to Make 0:00

Printer version   2 Votes - Yum: 4.5, Easiness: 3.5, Speed: 3, Overall: 3.66667 Rate this recipe

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