Yield: 6 servings (1 cup each)
Fresh, light, and energizing, this Buckwheat Tabbouleh is the perfect compliment for any lunch or dinner. Serve with warm tortilla shells, salsa, and hummus to round out the meal. You can experiment with the type of grain and vegetables you use too!
- 1 cup raw buckwheat groats
- 4 cups low sodium vegetable broth
- 2-3 cups fresh Italian or Curly Parsley, chopped very finely
- 2 tomatoes, chopped finely
- 1/2 English cucumber, chopped finely
- 1 small carrot, chopped finely
- 2-3 green onion, chopped finely
- 2 cloves garlic, minced
- 1/2 cup fresh lemon juice
- 2 tbsp. extra virgin olive oil
- Kosher salt and black pepper, to taste (I used about 1/4-1/2 tsp salt)
- Place vegetable broth or water and bouillon cube in a medium sized pot and bring to a boil. Add in the Buckwheat and reduce to simmer for about 20 minutes, or until tender.
- Meanwhile, finely chop all the vegetables and place into a large bowl. Drain the Buckwheat when cooked and discard the broth. Add Buckwheat into bowl. Pour on the dressing (lemon and EVOO) and stir well. Season with salt and pepper to taste. Allow to stand for about 30 minutes to allow the flavors to develop (optional). Makes about 6 cups.
Nutrition infor per serving: Calories 148, Fat 5.7g, Carbs 22.7g, Fiber 3.8g Protein 4.1g Sodium 384mg