  |
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|
 Dried
Vegetables, Beans, Peas and Lentils Most of the dried vegetables should be soaked before they are boiled. The best rule is to soak overnight in water to cover. Because this is not always convenient, dried vegetables may be boiled for 2 minutes, then soaked for 1 hour before cooking. Lentils and split peas do not have to be soaked but cooking times can be shortened if they are soaked. The following chart gives boiling time and quantities to serve 3 to 4 persons depending on whether vegetable is an accompaniment or a course. Always pick over dried beans carefully to remove stones, straws etc. Lentil and bean sprouts are becoming popular as garnishes and as components in salads and main dishes adding flavor and texture Dried Vegetables Cooking Chart
|
