| 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 Converted by MM_Buster v2.0l.
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