1 cup rice
1/2 cup winged bean, blanched
1 onion, chopped
1 carrot, sliced thinly
3 Tblsp. oil 1 green pepper, sliced thinly
1/2 cup moringa leaves
1/2 cup pigeon or Congo pea seeds
1 Tblsp. finely chopped celery
3/4 cup tomatoes, chopped                        
3 cup water

Wash rice and soak in small bowl for 1 hour, then drain. Fry onion in cooking oil until tender, but not brown. Set aside. Add tomatoes. When boiling, stir in rice slowly on low fire. When rice is half cooked add the other ingredients. Cover tightly and cook slowly. Serve hot with sliced papaya.
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Vegetarian Moringa Jambalaya

en Español
Moringa Oleifera