Subj : Radish sprouts 5
To   : ALL
From : JIM WELLER
Date : Sun Aug 28 2022 19:44:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tabbouleh Primavera
 Categories: Vegetarian, Middle east, Grains, Beans
      Yield: 8 Servings
 
      1 c  Bulgur wheat
      1 lb Thin asparagus
           Trimmed and cut into
           -1/2-inch pieces
      1 md Red bell pepper
           Finely diced; (1 cup)
      5 tb Olive oil
      4 oz Bean or radish sprouts
      4    Scallions; thinly sliced
      2 md Carrots; shredded (1 cup)
      2 md Tomatoes; Cut into 1/2" dice
    1/3 c  Chopped flat-leaf -parsley
      3 tb Fresh lemon juice
      2 tb Chopped fresh mint
      1 ts Salt
      1 ts Freshly ground black pepper
      1    Head Boston lettuce; leaves
           -separated
 
  This salad is chock-full of vegetables and can be served as either
  a main or side dish. You can substitute a five-ounce box of
  tabbouleh mix for the bulgur if you like; just omit the seasoning
  packet.
  
  In medium saucepan, bring 3 cups water to a boil over high heat.
  Stir in bulgur. Reduce heat to low, cover and simmer until tender,
  about 15 minutes. Drain in fine-meshed sieve and let cool to room
  temperature, about 15 minutes.
  
  Meanwhile, in medium skillet, combine asparagus and 1/2 cup water.
  Cover and simmer over high heat for 2 minutes. Drain and rinse
  under cold water until cool. Return asparagus to skillet with bell
  pepper and 1 tablespoon olive oil. Cook over high heat until
  crisp-tender, about 2 minutes.
  
  In large bowl, combine asparagus mixture, cooled bulgur and
  remaining 4 tablespoons olive oil. Add remaining ingredients
  except lettuce and toss well. Serve over lettuce leaves.
  
  Recipe by: Vegetarian Times Magazine, April 1999
  Posted by: Kathleen Schuller
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bean and Radish Burgers
 Categories: Sandwiches, Beans, Vegetarian, Dairy
      Yield: 6 Servings
 
    7/8 c  Plain yogurt plus
    1/4 c  Mango chutney
  1 1/2 tb Fresh lime juice
      1    Jalapeno pepper; seed, chop
  3 1/2 c  Cooked black beans
    3/4 c  Chopped red onion
    1/2 c  Plain dry bread crumbs
    1/4 c  Coarsely grated radishes
      2 ts Curry powder
      1 ts Ground cumin
    1/2 ts Ground cardamom
    1/2 ts Ground coriander
    1/4 ts Ground ginger
      6 x  6 inch Pitas
      1 c  Radish or alfalfa sprouts
    1/4 c  Chopped cilantro
 
  In a small bowl, mix together 3/4 cup yogurt, 3 tablespoons
  chutney, the lime juice, and the jalapeno. Cover and refrigerate
  until ready to use, up to 3 days. In a food processor or large
  mixing bowl, place the beans, onion, bread crumbs, radishes, curry
  powder, cumin, cardamom, coriander, ginger, the remaining 2
  tablespoons yogurt and the remaining 2 tablespoons chutney.
  Process or mash with a potato masher to blend the ingredients and
  partially puree the beans. Prepare a barbecue fire, or preheat a
  gas grill or the broiler. Use your hands to form the bean mixture
  into 6 patties, each 3 or 4 inches in diameter. Grill or broil the
  patties, turning once carefully with a spatula, until browned and
  crusty on both sides, about 10 minutes total. Spoon about 1
  tablespoon of the chutney yogurt into each pita pocket. Add the
  burgers, then garnish with the remaining chutney yogurt, sprouts,
  and cilantro.

  Posted by John Wallace
 
MMMMM


Cheers

Jim


.... They don't make burgers like this at McDonald's.

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