Sprouted Mung Beans with Walnuts and Dill
1 cup sprouted mung beans, such as TruRoots brand
2 cups very hot water
½ cup chopped walnuts, toasted
1/3 cup chopped dill
4 scallions, white and green parts, chopped (about 1/3 cup)
3 tablespoons olive oil
1 ½ tablespoons freshly squeezed lemon juice
¼ teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
Place the sprouted mung beans in a medium bowl. Pour the hot water over them to cover; let soak for 30 minutes to 1 hour. Drain and transfer to a large serving bowl.
Add the walnuts, dill, scallions, olive oil and lemon juice. Toss to combine, then season with salt and pepper to taste. Serve at room temperature.
To toast walnuts: add the walnuts to a small dry skillet over medium-low heat until they are fragrant and have slightly darkened in color. Cool completely before using.
Recipe by Esha Ray, chief executive of Enray, company that makes TruRoots products. Recipe found in The Washington Post, Recipe Section, July, 2011.
1 cup sprouted mung beans, such as TruRoots brand
2 cups very hot water
½ cup chopped walnuts, toasted
1/3 cup chopped dill
4 scallions, white and green parts, chopped (about 1/3 cup)
3 tablespoons olive oil
1 ½ tablespoons freshly squeezed lemon juice
¼ teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
Place the sprouted mung beans in a medium bowl. Pour the hot water over them to cover; let soak for 30 minutes to 1 hour. Drain and transfer to a large serving bowl.
Add the walnuts, dill, scallions, olive oil and lemon juice. Toss to combine, then season with salt and pepper to taste. Serve at room temperature.
To toast walnuts: add the walnuts to a small dry skillet over medium-low heat until they are fragrant and have slightly darkened in color. Cool completely before using.
Recipe by Esha Ray, chief executive of Enray, company that makes TruRoots products. Recipe found in The Washington Post, Recipe Section, July, 2011.
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