Mung Bean with Dried Apricots and Rice

This is from Mark Bittman's Vegetarian Cookbook. I had never even eaten Mung Beans before as they sounded way too hippy for anything that could taste remotely good. I was so wrong. It's outrageously good. John called it one of the most interesting vegetarian dishes I have made. It involves some cayenne so if you are making it for the kids, just omit that part way down. It was extremely easy.
One cup Mung bean
A cup and a half brown Rice.
1 large onion thinly sliced
3/4 cup dried apricots
1 teaspoon ground cardamom
1 teaspoon ground cumin
2 teaspoons ground cinammon
1/2 teaspoon cayenne
Bring a medium saucepan to boil and add in mung bean and brown rice.
Cook for 15 minutes. Drain and set aside.
In a heavy large pot, cook onions slowly for ten minutes. Add dried apricot and spices and cook for a minute.
Then add Mungbean rice mixture with 1/3 cup water. Put a towel under lid (make sure it doesn't touch stove!) and cook on medium high for five minutes until you hear a sizzle. then turn very low and cook unattended for 30 minutes. Take off top and let sit for 5 minutes.
Delicious!!
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