 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
I bought a box mix of tabouli. Made it as stated, tasted hot, then cold.....but just did not care for it. I hate to waste food, especially in this economic crisis, so came up with this delightful dish. I served it hot as a side to Quick Garbanzo Quesdillas, Sweet & Spicy Red Onion Bake, along with Simply Green! (Salad). I made it with white rice that I was going to use the next day for fried rice, but next time I will try brown rice. Had some cold the next day for lunch, really was pleased that I had turned something that I did not like into something I would make again! Prep time does not include preparing the rice and tabouli. Don't be scared off be the carbs in this, they are the good kind! Ingredients:
3 cups steamed white rice (i used jasmine) |
3 cups buglar wheat, prepared (i used a box mix of tabouli) |
1/4 cup olive oil, extra virgin |
2 medium tomatoes, medium dice |
1/2 small red onion, finely diced |
1 cup yellow onion, caramelized and chopped (i used some of my stock of crock pot caramelized onions) |
1 tablespoon hot sauce (or more to taste) |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh black pepper |
Directions:
1. Mix all together. Set aside at least 20 minites allowing the flavors to meld. Reheat just to warm when ready to serve.
|
|