Kasha Tabbouleh Recipes

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KASHA TABBOULEH



Kasha Tabbouleh image

This colorful and easy salad brings goodness of traditional kasha for your dinner.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h20m

Yield 4

Number Of Ingredients 15

2 cups water
1 cup uncooked buckwheat kernels or groats (kasha)
1 1/2 cups finely chopped fresh parsley
1 1/2 cups chopped seeded tomatoes (about 2 medium)
1/3 cup chopped onion (about 1 medium)
1/4 cup chopped fresh or 2 teaspoons dried mint leaves
1 small cucumber, peeled, chopped (3/4 cup)
1 can (15 to 16 oz) garbanzo beans, drained, rinsed
1/4 cup lemon juice
1 tablespoon honey
2 teaspoons Dijon mustard
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/4 teaspoon pepper
4 lettuce leaves

Steps:

  • In 2-quart saucepan, heat water to boiling. Stir in buckwheat kernels. Heat to boiling; reduce heat. Cover; simmer about 25 minutes or until water is absorbed and buckwheat is tender. Cover; refrigerate 25 minutes to cool.
  • In large glass or plastic bowl, mix buckwheat, parsley, tomatoes, onion, mint, cucumber and beans.
  • In small bowl, mix remaining ingredients except lettuce; toss with buckwheat mixture. Cover; refrigerate at least 1 hour. Serve on lettuce.

Nutrition Facts : Calories 320, Carbohydrate 58 g, Cholesterol 0 mg, Fiber 11 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 9 g, TransFat 0 g

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

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