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Buckwheat Tabbouli

By Teresa on 15 June 2007 | Viewed 7439 times


1L Water
10g Gluten Free Vegetable Stock
1C Buckwheat kernals
2 Bunches of Parsley, chopped
1C Semi-dried Tomatoes, chopped
1/2C Lemon Juice
1 1/2T Olive Oil
1 Clove Garlic, finely chopped


Place water in a medium sized saucepan over a medium heat, bring to the boil. Add the stock cube and the buckwheat and simmer for 20 minutes or until buckwheat is tender. Drain and discard the stock. Transfer the buckwheat to a large salad bowl. Add parsley, semi-dried tomatoes, lemon juice, olive oil and garlic to the buckwheat. Toss to combine and serve.

This is yummy.

I also make it with cooked quinoa,and fresh tomato which is good too.

Posted by virago1  on  02/05/10  at  03:58 AM

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