any ideas for mung beans and bulghar wheat please

[hermykne]

preferably salad things
tia

yeah, toss them in the bin.

sorry!

i hate both.

bulghar wheat - tabbouleh. cook it as per packet instructions (i usually add some stock granules to the water to be posh)and then when its cooled add loads of chopped parsley, mint, some chopped tomatoes and spring onions. Yum.

expat i want to be healthy!!! make me feel good about the stash of choc muffins i am not touching

tabbouleh for bulgar wheat
mung beans just sprinkle them on top of salad!

i made some chocolate muffins w/chocolate chips, raisins and dried cranberries last night and they came out soooooo yummy!

much better than mung beans.

yes I have to say you're on your own with the mung beans (shudder)

Bulgar wheat:

Fry onions, mushrooms, and red pepper, then add bulgar wheat, stir for a couple of minutes, then add tinned toms and veg stock (about 1 tin toms and 100ml stock for every 4 oz bulgar wheat). Add soy sauce and simmer with lid on for 10 mins, adding more liquid if necessary. Add sweetcorn and cooked kidney beans, stir and put in a greased oven dish. Should be sloppy but nor runny. Bake for about 30 mins or until getting firmer. Great served hot out of the oven but also good cold the next day with some balsamic vinegar on.

I don't do mung beans, you should probably sprout them. I think Greeny is the in-house expert (she only ruddy grows her own, I mean some people just take these things too far )

franny that smells quite nice thanks

Hermykne are you one of these synaesthetes that are now stalking me? You can smell my posts? [fear]

lol. moong beans are nice in curries. I wouldn't eat them on a salad, personally.

i'm afraid that i have never bought either of those items. impressed that you have though, even if you don't know what to do with them

Sprout the mung beans and eat them as bean sprouts in salads or use them in stir fries - they won't be as straight and long as the ones that you buy in the supermarket but still taste fine.

To sprout them:
Soak in cold water in a plastic container for aout 4 hours. best done in a wide necked plastic bottle on its side so you can still get the sprouts out.
Pour off water and leave. rinse and leave a tiny bit of water 2 or 3 times a day for about 2-3 days until sprouted. In the winter put them in a warm place like the airing cupboard - also the dark stops leaves going green too quick.

Eat before you get big green leaves or they get a bit bitter.

Imjadra

• Lebanese salad 100g puy lentils,750 ml veg stock,1tbsp tomato puree 100g bulgar wheat, grated rind and juice of lemon 4tbsp chopped mint wash lentils and put in pan with stock bring to boil, cover and simmer for 20mins add wheat lemon juice and rind salt and pepper cover and simmer for 10 mins adding extra water if required. Stir in the mint.

Apparently its traditionally served with fried onions,salad and yoghurt.
We had it with roasted aubergine as below
2 med aubergines quartered lenthways
1 onion cut into wedges
1 tsp cumin
1 tsp peppercorns
0.5tsp tumeric
1tbs tomato puree
1 dried chilli (I am lazy and use chilli sauce)
1-2 garlic cloves finely chopped
small tomatoes
4 tbsp oil
score Aubergines with knofe and put in roasting tin with onions.
Crush cumin,pettercorns with pestle and mortar then mix with tumeric,tomato puree chilli garlic
and oil
brush liberally over aubergine and onion bake for 20 mi9ns at 200degrees make a cross in bottom of each tomato brush with oil from base of roasitn tin and add to tin cook for a further 10 mins.

alison that reminds me of a dish a lebanese friend of mine cooked at college, i have since lost touch.

F&Z - cooking awakens my senses