| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Taste1 | 1 | servings | |
INGREDIENTS
| 1 | c | Dried mung beans |
| 1/2 | c | Thinly-sliced scallions |
| 1/2 | ts | Crushed garlic |
| 1/3 | c | Chopped parsley |
| 3/4 | ts | Near East or Aleppo pepper |
| 1 | ts | Salt – (scant tspn); or to taste |
| 1/4 | c | Fresh lemon juice |
| 1/4 | c | Fresh pomegranate seeds |
INSTRUCTIONS
Wash the mung beans under running water until the water runs clear. Soak in cold water for 1 hour; drain. In a heavy saucepan, cook the mung beans in 3 1/2 cups water until tender, about 30 minutes. Drain; reserve 1/2 cup cooking liquor. Allow the mung beans to cool slightly before adding the remaining ingredients. Set aside to mellow a few hours, then correct the seasoning and serve at room temperature. This recipe yields about 3 cups. Recipe Source: TASTE with David Rosengarten (Recipe Courtesy of Paula Wolfert) From the TV FOOD NETWORK - (Show # TS-1G23 broadcast 12-12-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 03-27-1998 Recipe by: Paula Wolfert Converted by MM_Buster v2.0l.
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