Buckwheat Tabouli Recipes

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

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

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

Ingredients

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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