LET’S SHARE RECIPES USING FRESH VEGGIES
HELP YOUR FELLOW MARKET MEMBERS USE SOME OF THE “EVERYDAY” VEGGIES IN NEW WAYS AND HELP THEM EXPLORE NEWER AND MORE UNUSUAL ITEMS. LET’S PUT THOSE HERBS AND SPICES TO WORK FOR SCRUMPTIOUS MEALS THIS SUMMER!
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Tabbouleh Salad (Cracked Wheat and Parsley Salad)
Source: Joy of Cooking and Trail and Error (me) (Entered by H Chang - D)One way to get family to eat greens and whole wheat…
Serves: 6 hungry people
Vegan!
Ingredients
1 small bunch
mint
2 cloves
garlic (optional)
2 cups
cracked wheat
1/4 cup
olive oil
2 fruits
lemon (juiced)
1 bulb
onion (or bunch of green onions)
1 can
firm beans (chickpeas, pintos, etc.)
Step by Step Instructions
- 1. Pour boiling water over cracked wheat. Let sit in bowl with inverted plate on top to steam for 5 min. When done, drain aad press out water. Mix with olive oil.
- 2. Chop everything finely (including garlic if you have it) and mix with cracked wheat.
- 3. Add lemon juice, salt, pepper, and nutmeg. Add beans (whole from can) and dill (chopped) if you have it. Toss and serve.
- 4. You can add 1 tsp of cumin, coriander, and cardamon if you like. Mix.
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