Iraqi Mung Beans And Rice Mash Mtubuq Food

IRAQI MUNG BEANS AND RICE - MASH M'TUBUQ

Steps:

• If using a rice cooker, measure the amount of water for the rice only. Otherwise, mix all ingredients together and cover with water that measures about the width of a finger above the rice line. Cover, bring to a boil, lower heat and allow to steam for about 1/2 hour. You can check the rice and beans for doneness.
• Traditionally, when the rice is half cooked, it's divided in half, the mung beans and onions are laid on the bottom half of the rice in the pan and the rest of the rice is then laid on top (hence "m'tubuq" meaning "layered". Cover again and continue to steam.
• When done, it can be served with plain yogurt or date syrup (dibbis). I prefer nice tart yogurt.

MUNG BEANS AND RICE (MASHKITCHIRI)

Steps:

• Soak beans overnight or cook for 2 minutes in plenty of water and allow to sit for one hour; drain.
• Saute onions and carrots in hot oil until onion begins to turn golden.
• Add potato and cook 5 minutes.
• Stir in the tomatoes, cumin seed, hot and sweet paprika and chicken stock. Bring to boil and add the drained beans. Cover, leaving the lid slightly askew to let steam escape. Simmer until beans are soft, 20 to 30 minutes, and most of liquid has been absorbed.
• Meanwhile, bring the rice and water to a boil; reduce heat, cover and cook 17 minutes, until rice is tender and water absorbed. Stir rice into bean mixture; add salt.
• Garnish with cilantro and hot or sweet paprika.

PERSIAN RICE WITH MUNG BEANS (MAASH POLOW)

Steps:

• In a medium pot, place the beans and add 3-4 cups of water over medium heat. Bring to a boil, reduce heat, cover and cook on medium to low heat for about 30-40 minutes until the beans are soft.
• In the meantime, in a non-stick heavy bottom pot with a tight fitting lid, heat 4 tablespoons of oil or butter and saute the chopped onions until they turn golden, add turmeric and cumin. Stir thoroughly.
• Add the mung beans to the onions, mix gently and cook them together for 5-7 minutes.
• Add the rice to the pot and enough water to cook the type and amount of rice you use. Add sea salt to taste. Bring to a boil, place a clean soft kitchen cloth between the lid and the pot to absorb the excess moisture and close the lid tightly. (I didn't do this part).
• Cook for 30 minutes on low heat.
• Serve warm on a platter with plain yogurt dibis, date syrup or Mast-O Khiar - Persian Yogurt and Cucumber Dip such as recipe#252416.
• Enjoy!

PHILIPPINE MUNG BEANS IN COCONUT MILK

Steps:

• Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
• While the beans are cooking, saute the onions in the oil with salt.
• When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
• Add the coconut milk and simmer for 5 more minutes.
• Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
• Remove from heat and serve (I like it with rice).

CURRIED MUNG BEANS WITH RHUBARB AND YAMS

Steps:

• Cover the mung beans with water in a deep pot.
• Bring to a boil, reduce heat and add the raw sweet potato slices; simmer until beans are soft (about 30 minutes).
• Remove from the heat and drain thoroughly.
• Mash the beans together with the sweet potatoes using a fork or potato masher and then set the mixture aside.
• Heat the oil in a skillet; once hot, add the rhubarb and zucchini; reduce the heat and cook until tender.
• Stir in the honey and seasonings and mix it all together in with the mashed beans and sweet potatoes.
• Turn the mixture out into an ovenproof dish and bake at 400°F until piping hot (about 20 minutes).
• Garnish with the coconut and continue baking until the coconut is lightly golden (about 5 more minutes).
• Serve with the brown rice and chutney.

IRAQI LAYERED FRESH FAVA BEAN/BROAD BEANS & RICE

Steps:

• If using a rice cooker, measure the amount of water for the rice only then add and mix all ingredients together. If using a conventional pot, mix all ingredients together and cover with water that measures about the width of a finger above the rice line. Cover, bring to a boil, lower heat and allow to steam for about 1/2 hour. You can check the rice and beans for doneness.
• Traditionally, when the rice is half cooked, it's divided in half, the mung beans and onions are laid on the bottom half and the rest of the rice is then laid on top (hence "m'tubuq" meaning "layered". Cover again and continue to steam.
• Serve with dollops of plain yogurt or date syrup (dibis).