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Fruits, grains/veggies/Grains


Recipe info
Category: Fruits, grains/veggies/Grains
Rating: 0.00
Contributor:n/a

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


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