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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Buckwheat Tabbouleh Recipe

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This recipe for Buckwheat Tabbouleh is from HEALTHY, WHOLESOME AND DELICIOUS RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup raw buckwheat groats (or grain of your choice)

4 Cups vegetable broth (or 4 cups water and 1 bouillon cube)

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 onions, chopped finely

2 Cloves garlic, minced

1/2 Cup fresh lemon juice

1 Tablespoons extra virgin olive oil

Kosher salt and black pepper, to taste (I used about 1/4-1/2 tsp salt)
Directions:
Directions:
Place vegetable broth or water and bouillon cube in a medium sized pot and bring it to a boil. Add in the Buckwheat (or other grain) 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 flavor to develop (optional). Makes about 3-4 cups

Note: If using another type of grain, you might have to reduce the liquid if you don't want to drain it. Also, I used curly Parsley but next time I would chop it much more finely than I did because it was scratchy on our throats.

 

 

 

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