| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Vegtime3 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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