Buckwheat Tabouli Recipes
BUCKWHEAT TABOULI
I love tabouli but can't eat wheat so this buckwheat version is perfect! Buckwheat is technically a fruit not a grain and is a good source of B vitamins, Zinc and Iron.
Provided by dale7793
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place water in a medium sized saucepan and bring to the boil.
- Add crumbled stock cube, or powder, and the buckwheat kernels.
- Simmer for 20 minutes or until buckwheat is tender.
- Drain, discard stock.
- Place the buckwheat in a large bowl.
- Add the parsley, tomatoes, lemon juice, olive oil and garlic.
- Toss to combine and serve.
Nutrition Facts : Calories 95.4, Fat 4.1, SaturatedFat 0.6, Sodium 210.1, Carbohydrate 14.4, Fiber 2.9, Sugar 4.4, Protein 3.2
KASHA TABBOULEH
This colorful and easy salad brings goodness of traditional kasha for your dinner.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 4
Number Of Ingredients 15
Steps:
- In 2-quart saucepan, heat water to boiling. Stir in buckwheat kernels. Heat to boiling; reduce heat. Cover; simmer about 25 minutes or until water is absorbed and buckwheat is tender. Cover; refrigerate 25 minutes to cool.
- In large glass or plastic bowl, mix buckwheat, parsley, tomatoes, onion, mint, cucumber and beans.
- In small bowl, mix remaining ingredients except lettuce; toss with buckwheat mixture. Cover; refrigerate at least 1 hour. Serve on lettuce.
Nutrition Facts : Calories 320, Carbohydrate 58 g, Cholesterol 0 mg, Fiber 11 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 9 g, TransFat 0 g
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