½ cup raw mung beans                                        2 carrots, sliced

5 potatoes, peeled and quartered                      2 stalks celery, sliced

¼ tsp salt                                                                 5 button mushrooms, sliced

1 Tbsp canola oil                                                   2 cups vegetable stock

1 onion, peeled and chopped                             salt and pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

Place the mung beans in a saucepan and cover with water. Bring to a boil over medium-high heat and cook for 10 minutes. Lower heat to medium and simmer until soft, about 10 minutes. Drain beans into a strainer and rinse under cold water. Set aside.

Meanwhile, place the potatoes in saucepan, cover with water and stir in ¼ tsp salt. Bring to a boil over medium-high heat and cook just until potatoes begin to soften when pierced with a fork, about 10 minutes. Drain and set aside.

Heat the oil in a skillet over medium heat. Add the onion, cook and stir until transparent, about 5 minutes. Add the carrots, celery, and mushrooms. Cook and stir until the vegetables are tender, about 5 minutes. Pour in the stock and add salt and pepper to taste. Cook vegetable mixture 5 minutes more. Combine with the mung beans and potatoes in an oven-proof casserole dish. Cover with a lid.

Bake in preheated oven until mixture bubbles, about 30 minutes.

(Recipe retrieved from Allrecipes.com)

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