Sunchoke and Beet Kitcheree
Recipe type: Serves 6+
  • 1 beet, sliced and diced
  • 1 cup Basmati or brown rice, soaked overnight and rinsed well (you can buy brown rice sprouted now and skip this step if you tend to forget!)
  • 1 cup split mung beans, preferably soaked overnight and rinsed well
  • 8 cups water
  • 1 carrot, sliced
  • 1 zucchini, sliced
  • 1 cup of chopped kale
  • 2 sunchokes/Jerusalem artichokes, peeled and sliced thinly
  • 1 tsp. powdered turmeric
  • 1 ½ tsp. black pepper, freshly
  • 1 Tbs. Himalayan sea salt (or to taste)
  • ¼ cup chopped cilantro or parsley
  1. Start steaming the beets immediately in a separate pot, which can take up to an hour (you can start doing this before you prep, gather or chop any of the other ingredients to save time. Steaming beforehand will prevent the whole pot from running a red color).
  2. Meanwhile, add mung beans and rice together in equal quantities in the same pot, along with the water. Cook for about 20 minutes, and add in the vegetables and turmeric. Simmer for another 20 minutes or so.
  3. Toss the beets into the pot once softened, along with the sea salt and black pepper. Adjust seasonings and serve piping hot and fresh!
Recipe by Solluna by Kimberly Snyder at