Toasted Buckwheat Tabbouleh |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A very filling dish. Gluten-free, dairy-free, and nightshade-free. Cooking the onion and garlic is optional. Ingredients:
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 |
3/4 cup chopped fresh parsley |
6 tablespoons chopped fresh mint |
1 lemon, juiced |
1 pinch dried mixed herbs |
Directions:
1. 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.
2. 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.
3. 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.
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