Toasted Buckwheat Tabbouleh recipe
All Recipes Salad Grains Tabbouleh
Ingredients
- 1 cup kasha (toasted buckwheat groats) 1 tablespoon olive oil 2 onions, peeled and chopped 1 clove garlic, minced, or to taste 1 cucumber, peeled and diced ¾ cup chopped fresh parsley 6 tablespoons chopped fresh mint 1 lemon, juiced 1 pinch dried mixed herbs
Nutrition Info
- 232.6 caloriescarbohydrate: 44.8 gcholesterol: : -fat: 4.8 gfiber: 7 gprotein: 6.9 gsaturatedFat: 0.8 gservingSize: -sodium: 16.7 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Toasted Buckwheat Tabbouleh
Directions
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Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
Heat olive oil in a skillet over medium heat, cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.
Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined, stir in cooked buckwheat and onion mixture.