1/2
pound haricot verts or green beans, stems snapped off, cut in half diagonally and steamed «al dente» (bright green and still crisp)
-- Julianna Grimes, Associate Food Editor, Cooking Light Magazine, DECEMBER 2009 Ingredients: 1 1/2
pounds haricots verts, trimmed 3 tablespoons butter, divided 1/3 cup thinly sliced shallots 3/4 pound exotic mushroom blend, coarsely chopped 1/4 cup dry sherry 3 -LSB-...]
Not exact matches
I made some substitutions based on what I had on hand / what is or is not in season: (1) 1/2 cup of yellow moong dal from my local Indian grocery store, (2) 2 - 3 chopped canned plum tomatoes, (3) 1/2
pound frozen
haricot vert green beans from Trader Joes, and (4) two jalepenos.