Middle-Eastern recipes

Kasha Tabouli

Course : Middle-Eastern
Serves: 4

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Ingredients:

2 cups cooked kasha -- (buckwheat groats)

1/2 cup chopped onions

4 tablespoons chopped cilantro or parsley

2 tablespoons chopped fresh mint

4 tablespoons chopped fresh basil leaves

1 large tomato -- vine-ripened, chopped or cucumber

2 tablespoons soy sauce or braggs liquid amino acids

1/4 cup fresh squeezed lemon or lime juice

2 tablespoons olive oil

1/4 cup chopped olives

1/2 cup rice vinegar -- cider vinegar or balsamic vinegar

1 bunch romaine lettuce leaves for serving

8 cloves garlic

Preparation / Directions:

Bring 2 cups of water to a boil, adding a pinch of sea salt and 1 cup of roasted buckwheat groats (kasha). Cover the pot, reduce the heat and simmer for about 20 minutes or until all the water is absorbed by the grain. Allow the kasha to cool, then place all the ingredients except the lettuce and olives in a bowl and toss. Chill overnight to enhance the flavors. To serve, fill the romaine with Tabouli and garnish with olives and sprigs of parsley.

Kasha Tabouli

Ingredients:

Preparation / Directions:

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