PAIRS WITH:

SUNSTONE 2018 BRUT ROSE

INGREDIENTS (Serves 6-8)

• 2 CANS GARBONZO BEANS
• CHICKPEAS
• 2 CUPS FROZEN/FRESH SOYBEANS
• EDAMAME (SHELLED)
• BUNCH PARSLEY SPRIGS
• LEMON (ZEST)
• BUNCH CILANTRO
• FRESH MINT LEAVES
• 1-CUP BULGUR WHEAT
• 6 MINCED ROASTED GARLIC CLOVES
• 1 EGG
• 2 TEASPOONS GROUND CUMIN
• 1-TEASPOON CHILI PEPPER
• 1/2-TEASPOON BAKING SODA
• SALT AND PEPPER TO TASTE

DIRECTIONS

1. DRAIN CHICKPEAS, THAW SOYBEANS. RINSE.
2. ROAST GARLIC WHOLE IN OVEN. PEEL AND SET ASIDE.
3. USE FOOD PROCESSOR TO PUREE BEANS, HERBS, LEMON ZEST, SPICES,S&P, BAKING SODA AND GARLIC. SET ASIDE.
4. MEANWHILE COOK BULGUR WHEAT, AS YOU WOULD RICE.
5. ADD BULGUR WHEAT TO MIXTURE AFTER COOLS.
6. FINELY CHOP BELL PEPPERS, SCALLIONS, ONION, AND LEEK.
7. ADD PUREE MIXTURE TO BEAN MIXTURE.
8. BIND MIXTURE WITH EGG.
9. REFRIGERATE UP TO THREE DAYS.
10. ROLL IN SESAME SEEDS AND FRY IN GRAPESEED OIL.
11. SERVE WITH EGGPLANT PESTO

Recipe bY: SUNSTONE WINEMAKER BRITTANY RICE