Shola, your new favorite sticky rice dish!
This simple one pot recipe is a family favorite! It combines the perfect blend of spices, herbs and liquid before popping it into the oven and letting the rice soak up all that flavor. All topped with a garlicky yogurt mix (my favorite part 😊).
Ingredients
Yogurt Mix
Directions
- 1
Rinse your rice and mung beans thoroughly. FOR BEST RESULTS, boil mung beans for 15-20 minutes beforehand. This is if you have full mung beans. There are split versions that won’t need to be boiled beforehand.
- 2
Add them to a large Dutch oven, then add water, beef broth, tomato sauce, oil, chickpeas, seasonings, and cilantro. Mix together and bake covered for 1 hour at 380 degrees or until the Mung Beans are fully cooked/soft. Add more liquid as needed.
- 3
Mix together and cover with a paper towel, place the lid back on and bake for an additional 10 minutes.
- 4
Meanwhile, prepare your garlicky yogurt. Add minced garlic to your Greek yogurt, top with dried mint, and pour hot oil on top.
