Buckwheat Tabouli Recipes

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TOASTED BUCKWHEAT TABBOULEH



Toasted Buckwheat Tabbouleh image

A very filling dish. Gluten-free, dairy-free, and nightshade-free. Cooking the onion and garlic is optional.

Provided by Cassie

Categories     Salad     Grains     Tabbouleh

Time 35m

Yield 4

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 44.8 g, Fat 4.8 g, Fiber 7 g, Protein 6.9 g, SaturatedFat 0.8 g, Sodium 16.7 mg, Sugar 5.2 g

BUCKWHEAT TABOULI



Buckwheat Tabouli image

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

1 liter water
10 g vegetable stock cubes, crumbled
1 cup buckwheat groats, kernels
3 -4 cups Italian parsley, chopped as rough or fine as you like it
1 cup sun-dried tomato, chopped (available from delis, can use fresh tomato if preferred)
1/2 cup lemon juice
1 1/2 tablespoons olive oil
1 clove garlic, finely chopped,more to taste

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

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