1/2 tbsp. Oil
1/4 tsp. Mustard seeds
1/2 tsp. Turmeric powder
1 cup Brown rice (dry)
1 cup Mung beans (dry)
5 and 1/2 cups Water
1 and 1/2 tsp. Cumin powder
1 tsp. Curry powder
1/4 tsp. Pepper powder
1/4 tsp. Ginger powder
1 tsp. Salt
1/2 cup finely chopped Cabbage
1/4 cup chopped Green pepper
1/2 cup finely shredded Carrots
1/4 cup roasted Peanuts (optional)

Marinade

1/2 cup Oil
1/3 cup Lemon juice
1/2 tbsp. Salt
1/2 tbsp. Tamari (Alcohol free)
1 tbsp. Honey
1 tsp. Basil
1/4 tsp. Oregano

In a saucepan heat the oil, and add the mustard seeds. When the seeds begin to pop, add turmeric and stir the mixture. Fold in the rice and beans, coating them with the oil-spice mixture. Add water and the remainder of spices, mixing them thoroughly and letting them simmer until the grains and beans are well cooked (approximately 40 minutes). Combine the cabbage, peppers and carrots with the cooked rice and beans and set aside. Prepare the marinade and pour it over the grain-bean-veggie mixture, blending it in thoroughly.This is a hearty dish which can go either hot or cold, depending upon your preferences and the time of year.

Serves 3