Mung bean, scallion and pomegranate salad

Yield: 1 servings

Measure 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

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@...


Recipe by: Paula Wolfert

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