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Whole Grain TabboulehCategories: 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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