Step 1

In a medium pot, saute onion in oil over medium high heat for 2-3 minutes. Reduce heat to medium add ginger and garlic, and saute a few minutes, until golden and fragrant.

Step 2

Add spices, pepper, salt and  stirring, toast for a few more minutes. Add soaked mung beans and buckwheat or soaked brown rice. Add water, broth and 2 cups chopped veggies bring to a good boil. Cover. Turn heat to low, and let simmer for 20 minutes. Check for doneness.

Step 3

Continue cooking for 5 to 10 more minutes if necessary. Some rice takes longer, and if you do not pre-soak your whole mung beans, or brown rice, you will need to add more water, which will change the recipe proportions and flavor…so try to soak if possible.

Step 4

Once it is done, taste and adjust salt and seasonings. If you like a more “porridge-like” consistancy add more veggie broth.

Step 5

Spoon into bowls, top with fresh diced tomato and fresh cilantro or parsley and a pinch of salt and pepper, and a squeeze of lemon or lime.

Step 6

A drizzle a little olive oil over the top of the tomatoes is nice too.