Wheat Berry Tabbouleh Recipes

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WHEAT-BERRY TABBOULEH



Wheat-Berry Tabbouleh image

Eaten whole, wheat berries have a strong nutty flavor, making them an earthy alternative to rice, couscous and quinoa. They can be soaked overnight so they'll cook faster and have a lighter, softer texture, but it's not necessary. A great way to prepare them is in tabbouleh, as a substitute for bulgur wheat. Suddenly, what is often only a small part of a Middle-Eastern mezze platter is elevated to a main dish.

Provided by Jeff Schwarz And Greg Kessler

Categories     side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

1 cup wheat berries, presoaked for eight hours (if possible) and drained
1 small cucumber, peeled and cored to remove seeds, then diced
1 pint (about 2 cups) baby heirloom or grape tomatoes, halved lengthwise
4 scallions, thinly sliced
1 cup tightly packed flat-leaf parsley leaves
½ cup tightly packed mint leaves
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons salt, divided
Black pepper

Steps:

  • Add wheat berries, 4 cups of water and a tablespoon of salt to a medium saucepan, and bring to a boil over high heat. Reduce the heat and bring to a simmer, then cook for 45 to 50 minutes. Drain and set aside to cool.
  • Place the cucumber, tomatoes and scallions in a large bowl.
  • Finely chop the parsley and mint together, and add them to the large bowl.
  • Add the cooled wheat berries to the mixture, and mix in the olive oil and lemon juice.
  • Add remaining salt and pepper to taste.
  • Serve at room temperature.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 551 milligrams, Sugar 4 grams

WHEAT BERRY TABBOULEH SALAD



Wheat Berry Tabbouleh Salad image

Make and share this Wheat Berry Tabbouleh Salad recipe from Food.com.

Provided by palousebrand

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 cup water
1/2 cup hard red wheat
1 fresh lemon, juice of
2 bunches of fresh flat leaf parsley, washed and dried and chopped
1 large bunch mint, washed and dried
2 scallions
3 medium tomatoes, diced
1 small cucumber, diced
4 tablespoons of extra-virgin olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
1/4 teaspoon ground black pepper

Steps:

  • Place water in large bowl.
  • Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
  • Thoroughly drain and pat dry.
  • Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200° until very dry, usually about 1 hour until dry enough to crack easily in a Roller Flaker Mill until moderately fine - the consistency of cracked wheat.
  • Sift out the smallest flour-like bits (they will form a paste you don't want in your recipe).
  • Bring 1 cup water to a boil, add 1/2 cup Bulgur Wheat and boil for 5-10 minutes.
  • When bulgur is done, drain off any excess water and place in a large bowl. Add 2 tablespoons of the olive oil, 1 tablespoons lemon juice, and salt. Toss to coat the grain.
  • Add herbs and vegetables, reserving ½ of the diced tomatoes and toss.
  • Add 2 more tablespoons olive oil, 1 more tablespoons lemon juice, allspice, cinnamon and pepper. Toss again, taste and adjust seasonings to taste.
  • Garnish with remaining diced tomatoes and a few whole mint leaves.
  • Serve immediately over gem lettuce for a salad, or serve with crackers, cucumber slices, fresh bread or pita chips for hors d oeuvres.

TABBOULEH



Tabbouleh image

Provided by Ina Garten

Categories     side-dish

Time 31m

Yield 8 servings

Number Of Ingredients 11

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Steps:

  • Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
  • Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

TABBOULEH - ARMENIAN CRACKED WHEAT SALAD



Tabbouleh - Armenian Cracked Wheat Salad image

Make and share this Tabbouleh - Armenian Cracked Wheat Salad recipe from Food.com.

Provided by Mark Marcarian

Categories     Sauces

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 9

1 1/2 cups fine bulgur
1 bunch fresh parsley, minced fine
1 bunch scallion, minced fine
4 tomatoes, skinned and peeled, if desired chopped fine
1 bunch of fresh mint or 2 teaspoons dried mint
1/2 teaspoon ground red pepper (optional)
1/3 cup olive oil (pure or substitute)
1/3 cup lemon juice
salt

Steps:

  • Soak bulgur in cold water to cover, for an hour or so.
  • Squeeze out the water with hands and mix with other ingredients except oil, lemon juice and salt.
  • Mix with olive oil, lemon juice and salt, using proportions agreeable to your taste.
  • It is important that vegetables be minced very fine.
  • Serve in a bowl or dish surrounded with Romaine leaves or fresh tender grape leaves.
  • The leaves are used to scoop up the salad.
  • Prepare the mixture early enough so flavors blend.

TABBOULEH I



Tabbouleh I image

A delicious bulgur salad that is filled with tomatoes, green onions, and cucumber. It is seasoned in the traditional way, with fresh mint and lemon juice.

Provided by Candice

Categories     Salad     Grains

Time 2h10m

Yield 8

Number Of Ingredients 11

1 cup bulgur
1 ⅔ cups boiling water
⅓ cup olive oil
⅓ cup lemon juice
1 cup chopped green onions
1 cup chopped fresh parsley
¼ cup chopped fresh mint
3 tomatoes, chopped
1 cucumber - peeled, seeded and chopped
1 teaspoon salt
ground black pepper to taste

Steps:

  • Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
  • Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 18.4 g, Fat 9.5 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 303.4 mg, Sugar 2.1 g

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