Mung bean, scallion and pomegranate salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried mung beans |
| ½ | cup | Thinly-sliced scallions |
| ½ | teaspoon | Crushed garlic |
| ⅓ | cup | Chopped parsley |
| ¾ | teaspoon | Near East or Aleppo pepper |
| 1 | teaspoon | Salt - (scant tspn); or to taste |
| ¼ | cup | Fresh lemon juice |
| ¼ | cup | Fresh pomegranate seeds |
Directions
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 3½ cups water until tender, about 30 minutes. Drain; reserve ½ 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 - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
03-27-1998
Recipe by: Paula Wolfert
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