|3 cups||Cooked whole grains; such as|
|Kamut; wheat berries or brown rice|
|2 cups||Seeded and diced plum tomatoes|
|2 cups||Peeled cucumber; seeded and diced|
|1 cup||Finely chopped fresh parsley|
|½ cup||Finely chopped red onion|
|⅓ cup||Finely chopped fresh mint|
|OR 1 to 2 tsp. dried|
|3 tablespoons||Roasted garlic oil|
|OR 3 Tbs. plain olive oil|
|Plus 2 to 3 small cloves garlic; minced|
|3 tablespoons||Fresh lemon juice; up to 5|
|Salt and freshly ground black pepper; to taste|
6 SERVINGS DAIRY-FREE
Editorial director Donna Sapolin likes to make this Middle Eastern salad that uses whole grains of your choice. "The whole grains make this salad chewier and more filling than a typical tabbouleh. My favorite way to prepare this dish is with kamut," says Donna.
In large bowl, combine grains, tomatoes, cucumber, parsley, onion and mint.
Drizzle oil and 3 tablespoons lemon juice over the mixture while you stir.
Add salt, pepper and additional lemon juice if necessary to give salad a nice puckery edge.
Per serving using kamut: 366 CAL.; 13G PROT.; 9G TOTAL FAT (1G SAT. FAT); 70G CARB.; 0 CHOL.; 12MG SOD.; 11G FIBER.
Recipe from Lorna Sass.
Recipe by: Vegetarian Times Magazine, February 1999, page 60 Converted by MM_Buster v2.0l.
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