| 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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-27-1998
Recipe by: Paula Wolfert
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