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Recipe: Whole Grain Tabbouleh
Categories: Vegtime3
Yield: 1 servings
3 c Cooked whole grains; such as
Kamut; wheat berries or
-- brown rice
2 c Seeded and diced plum
-- tomatoes
2 c Peeled cucumber; seeded and
-- diced
1 c Finely chopped fresh parsley
1/2 c Finely chopped red onion
1/3 c Finely chopped fresh mint
OR 1 to 2 tsp. dried
3 tb Roasted garlic oil
OR 3 Tbs. plain olive oil
Plus 2 to 3 small cloves
-- garlic; minced
3 tb Fresh lemon juice; up to 5
Salt and freshly ground
-- black pepper; to taste
6 SERVINGS DAIRY-FREE
Editorial director Donna Sapolin likes to make this Middle Eastern salad that uses whole grains of your choice. "The whole grains make this salad chewier and more filling than a typical tabbouleh. My favorite way to prepare this dish is with kamut," says Donna.
In large bowl, combine grains, tomatoes, cucumber, parsley, onion and mint. Drizzle oil and 3 tablespoons lemon juice over the mixture while you stir. Add salt, pepper and additional lemon juice if necessary to give salad a nice puckery edge.
Per serving using kamut: 366 CAL.; 13G PROT.; 9G TOTAL FAT (1G SAT. FAT); 70G CARB.; 0 CHOL.; 12MG SOD.; 11G FIBER.
Recipe from Lorna Sass.
Recipe by: Vegetarian Times Magazine, February 1999, page 60
Converted by MM_Buster v2.0l.
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