hi.

I'm Leila. I love to make food. My recipes are fresh & simple but only because I'm lazy.

 

Choose-Your-Grain Tabouli

Choose-Your-Grain Tabouli

Sadly, it appears that my parsley from last year is on the verge of bolting. So I said to myself, "Self, you better use that stuff!"

I had an abundance of parsley, mint and tons of green onions in the garden. Gladly I ran into my neighbor, Jean, at the market the other day. She gave me the idea of making Tabouli with rice.

Tabouli is a Parsley Salad that is enjoyed by many cultures around the globe (or "the world ball" as my youngest calls it).

Tabouli is special! It has a bright, fresh taste and it's packed with nutrients and zesty flavor.

It's traditionally made with Bulgar (cracked wheat berries) but it's surprisingly tasty with rice and that makes it gluten-free. I used basmati in the picture. It can also be made with quinoa or couscous. So, this recipe is a "choose-your-grain Tabouli"

Choose-Your-Grain Tabouli

Makes 3 cups

  • 1 1/2 C. flat leaf parsley with stems, finely chopped
  • 1 C. fresh tomato, diced small
  • 1 C. cooked rice (GF), wheat bulgar, couscous or quinoa (GF) {room temp. or chilled}
  • 2 T. fresh mint, stems removed, minced (add more if you love mint)
  • 2 T. scallions, finely chopped
  • 1 small garlic clove, minced
  • 1/2 T. cumin
  • salt and fresh cracked pepper to taste
  • 1/4 C. (just under) fresh lemon juice
  • 3 T. olive oil

Toss all of the ingredients together in a large bowl and enjoy promptly. Check your teeth after consuming. 

 

 

 

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