Risotto with mung beans

Cooking up the usual till I tried this.

Right! sounds like a strange combination but it worked….

Picking items off the shelve from the pantry ,aborio rice and a package of mung beans, ended up with this delicious combination.

Gage the rice/bean ratio to your liking.

However you decide to make your risotto, I sautéed some onion and garlic , fine dice of course, add the rice and continue. Just before adding the simmering stock, in this case chicken , with chicken fat, throw in some dried mung beans, add the stock in increments, stirring, stirring and stirring.

My finish  is on the creamy side, off heat add grated Parmesan and Romano ..

Plate up.

Chicken n’ rice soup

Prepare rice, as much as needed for your amount of soup and reserve.

Utilizing veggies, dice small , in this soup , onion, peppers; green, orange and red. Carrot,  celery and small amount of garlic. In a small amount of olive oil , better yet chicken fat or a combination of both sauté the diced veggies.  Add chicken stock, another household members poaches chicken breasts and reserves the stock for me. Also the trimmed chicken tenders from the breast are reserved for the soup. 

Add water or additional stock to bring the soup up to quantity desired figuring the additional rice to be added.

To round out soup I added about 1/4 cup Bob’s Red Mill  soup mix. 

Season to taste with salt and pepper and other spices to your palate. (A dash of curry, cumin, hot pepper, etc.)

Add the chicken meat diced, and greens, I was fortunate to have kale, Tat soi, and brocolli leafs.  

 Simmer slowly, I prefer to have the rice added to the bowl when served rather than mix into the soup. 

Garnish with grated Romano. 

  
Accompanies a cold damp night. A side of toast or croutons perhaps?