WHEAT-BERRY TABBOULEH
Eaten whole, wheat berries have a strong nutty flavor, making them an earthy alternative to rice, couscous and quinoa. They can be soaked overnight so they'll cook faster and have a lighter, softer texture, but it's not necessary. A great way to prepare them is in tabbouleh, as a substitute for bulgur wheat. Suddenly, what is often only a small part of a Middle-Eastern mezze platter is elevated to a main dish.
Provided by Jeff Schwarz And Greg Kessler
Categories side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add wheat berries, 4 cups of water and a tablespoon of salt to a medium saucepan, and bring to a boil over high heat. Reduce the heat and bring to a simmer, then cook for 45 to 50 minutes. Drain and set aside to cool.
- Place the cucumber, tomatoes and scallions in a large bowl.
- Finely chop the parsley and mint together, and add them to the large bowl.
- Add the cooled wheat berries to the mixture, and mix in the olive oil and lemon juice.
- Add remaining salt and pepper to taste.
- Serve at room temperature.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 551 milligrams, Sugar 4 grams
WHEAT BERRY TABBOULEH SALAD
Make and share this Wheat Berry Tabbouleh Salad recipe from Food.com.
Provided by palousebrand
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place water in large bowl.
- Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
- Thoroughly drain and pat dry.
- Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200° until very dry, usually about 1 hour until dry enough to crack easily in a Roller Flaker Mill until moderately fine - the consistency of cracked wheat.
- Sift out the smallest flour-like bits (they will form a paste you don't want in your recipe).
- Bring 1 cup water to a boil, add 1/2 cup Bulgur Wheat and boil for 5-10 minutes.
- When bulgur is done, drain off any excess water and place in a large bowl. Add 2 tablespoons of the olive oil, 1 tablespoons lemon juice, and salt. Toss to coat the grain.
- Add herbs and vegetables, reserving ½ of the diced tomatoes and toss.
- Add 2 more tablespoons olive oil, 1 more tablespoons lemon juice, allspice, cinnamon and pepper. Toss again, taste and adjust seasonings to taste.
- Garnish with remaining diced tomatoes and a few whole mint leaves.
- Serve immediately over gem lettuce for a salad, or serve with crackers, cucumber slices, fresh bread or pita chips for hors d oeuvres.
TABBOULEH - ARMENIAN CRACKED WHEAT SALAD
Make and share this Tabbouleh - Armenian Cracked Wheat Salad recipe from Food.com.
Provided by Mark Marcarian
Categories Sauces
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Soak bulgur in cold water to cover, for an hour or so.
- Squeeze out the water with hands and mix with other ingredients except oil, lemon juice and salt.
- Mix with olive oil, lemon juice and salt, using proportions agreeable to your taste.
- It is important that vegetables be minced very fine.
- Serve in a bowl or dish surrounded with Romaine leaves or fresh tender grape leaves.
- The leaves are used to scoop up the salad.
- Prepare the mixture early enough so flavors blend.
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