Mung beans & rice porridge (nokdujuk)

Ingredients

• 1 cup peeled mung beans
• 1 cup rice
• 5 cups homemade chicken stock (if you don't have homemade chicken stock, use plain water)
• 3 cups of water
• 2 tablepsoons finely chopped carrot
• 3 tablepsoons finely chopped green onions
• a pinch of salt to taste

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Rice salad with chicken, zucchini, pine nuts and balsamic vinegar

Preparation

• Wash 1 cup of rice and soak it in cold water for 2 hours. Drain it through a strainer.
• Also soak mung beans in the 3 cups of cold water about 2 hours.
• Add 5 cups of chicken stock and 3 cups of mung beans soaked water and mung beans in a large pot, boil with high heat.
• Then reduce heat to medium (lower the heat if it boils over and uncover the lid slightly); cook about 20 minutes till the mung beans is cooked.
• Remove the cooked mungbeans using a strainer from the pot; put it into food processor and grind the mung beans roughly.
• Add rice and carrots into the pot and boil in high heat; then reduce to medium heat.
• Every now and then open the lid and stir the porridge so the rice doesn't burn on the bottom the pot.
• When the rice looks cooked and add the grinded mung beans, then boil again.
• Add green onions and stir often until the rice and mung beans mixture cooked all the way about 10 to 15 minutes.