Mung Beans With Duck Over Brown Rice Recipes

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.

Steps:

• The night before, place the ingredients for the stock in a large stockpot.
• Cover by about 2 inches with cold water and bring slowly to a boil.
• Skim any froth that forms on the surface.
• Reduce heat and simmer uncovered about 3 hours.
• Add water as needed to keep ingredients covered and skim as necessary.
• Strain the broth into a large bowl through a fine sieve; gently press vegetable mixture to remove as much liquid as possible.
• Discard the vegetable mixture, cool the broth and place in refrigerator over night.
• Remove the meat from the duck carcass and shred.
• Place the mung beans in cold water to cover and allow to soak overnight.
• When ready to cook, rinse the beans in cold water.
• If the beans were not hulled, rub between hands to remove hulls and discard the hulls.
• Skim any fat from top of broth before using.
• In medium pan, add 2-1/2 cups of duck stock and 1 cup of brown rice; bring to a boil, cover and cook until rice is done or liquid is absorbed, about 45 to 55 minutes.
• In medium size pan, heat the sesame oil; add the sliced onion, garlic and shallot.
• Cook until onions are lightly brown.
• Add 2-1/2 cups of the prepared stock, beans and ground ginger, bring to a boil.
• Cover and cook for 20 minutes.
• Add the duck meat and squash, cover and continue cooking an additional 10 minutes.
• Remove from heat; add 1 tsp finely snipped fresh sage, salt and pepper to taste.
• Serve over the cooked brown rice.
• The left over stock can be frozen and used for another time.