gluten-free tabouli?

[Guest guest]

Just wondering if it's possible to make good tabouli by substituting

another grain. Has anyone tried it? Here's a recipe with bulgur wheat. I

was thinking of trying it with quinoa or millet.

 

LaVonne

 

 

Ingredients:

 

2 bunches parsley

3 tomatoes

1 cucumber

6 green onions

2 garlic cloves

1 cup bulgur wheat

3 Tbs. curry

juice of 2 lemons

3/4 cup olive oil

black pepper (to taste)

 

Directions:

* Add 2 cups of warm water to the bulgur with curry powder mixed in.

* Soak (do not boil) for at least 30 minutes, stirring occasionally for

the first 10 minutes.

* Clean juice and seeds from tomatoes.

* Finely chop parsley, tomatoes, cucumber, and green onion then add to

bulgur.

* Send garlic through a press (or mash and finely chop).

* Mix bulgur, garlic, lemon juice, oil, and pepper (to taste). Serve

chilled.

[Guest guest]

I use a similar recipe for cooked, chilled brown rice

- yummy! Quinoa is a def possibility - haven't tried

it yet, tho.

 

Karina

 

 

 

--- LaVonne Ellis <mcs-ci-hope wrote:

 

> Just wondering if it's possible to make good tabouli

> by substituting

> another grain. Has anyone tried it? Here's a recipe

> with bulgur wheat. I

> was thinking of trying it with quinoa or millet.

>

> LaVonne

 

" Be here now. Be someplace else later. Is that so complicated? "

 

 

 

 

 

[Guest guest]

Yes, millet and buckwheat groats have both worked for me.

 

BL

 

Just wondering if it's possible to make good tabouli by substituting

another grain. Has anyone tried it? Here's a recipe with bulgur wheat. I

was thinking of trying it with quinoa or millet.