Login
Create Account
Three-Grain Tabouli
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Lebanese grain salad, pumped up with protein from the shrimp; great as a light lunch by itself or a colorful side dish with grilled beef or chicken.
-
Main Ingredient
bulgur
-
Category: Salads
-
Cuisine: American
-
Prep Time: 5 min(s)
-
Cook Time: 30 min(s)
-
Recipe Type: Private
-
Source:
-
Tags:
-
Notes:
Nutrients per 1 cup serving: Calories: 210, Total fat: 6 g, Sat. fat: 1 g, Carbs: 27 g, Fiber: 6 g, Sugar: 1 g, Protein: 12 g, Sodium: 240 mg, Cholesterol: 55 mg.
-
Posted By: compliments
-
Posted On: Nov 26, 2014
Number of Servings:
Ingredients:
- 1/4 cups - millet
- 1/4 cups - roasted whole buckwheat groats (known as kasha)
- 1/2 cups - fine bulgur
- 1/2 cups - mint leaves coarsely chopped
- 4 - green onions chopped
- 1 bunches - parsley finely chopped (about 1 cup)
- 1 - medium tomato diced
- 8 ounces - large pre-cooked shrimp thawed from frozen
- - juice from 1 or 2 large lemons about 5 tbsp
- 2 teaspoons - lemon zest
- 3 tablespoons - low-sodium chicken broth
- 2 tablespoons - olive oil
- 1/2 teaspoons - kosher salt
Directions:
1. Heat millet in a non-stick saucepan over medium-high heat until it begins to brown and pop, about 5 to 10 minutes. Then add 1/2 cup plus 2 tablespoons water and bring to simmer, covered. Simmer for 8 minutes. Set aside.
2. In another pot, bring 1/2 cup water to boil over high heat. Add kasha, lower heat to medium, cover and cook for 10 minutes, until kasha becomes soft and more than doubles in size. Set aside.
3. While millet and kasha are cooking, soak bulgur in 1-1/2 cups warm water for 10 minutes in a separate bowl. Drain.
4. In a large bowl, blend all 3 grains together; then add mint, onions, parsley and tomato, and gently mix. Cut each shrimp in half and mix into grain mixture.
5. In a separate bowl, whisk together lemon juice, zest, broth, oil and salt. Pour over grain mixture; toss and serve.
Comments