Kasha Tabouli

Recipe Ingredients

2 cups	125g / 4.4oz	Cooked kasha - (buckwheat groats)
1/2 cup	31g / 1.1oz	Chopped onions
4 tablespoons	60ml	Chopped cilantro or parsley
2 tablespoons	30ml	Chopped fresh mint
4 tablespoons	60ml	Chopped fresh basil leaves
1 tablespoon	15ml	Tomato - vine-ripened, (large) chopped or cucumber
2 tablespoons	30ml	Soy sauce or braggs liquid amino acids
1/4 cup	59ml	Fresh squeezed lemon or lime juice
2 tablespoons	30ml	Olive oil
1/4 cup	36g / 1.3oz	Chopped olives
1/2 cup	118ml	Rice vinegar - cider vinegar or balsamic vinegar
		Romaine lettuce leaves for serving
8		Garlic - minced

Recipe Instructions

Bring 2 cups of water to a boil, adding a pinch of sea salt and 1 cup of roasted buckwheat groats (kasha). Cover the pot, reduce the heat and simmer for about 20 minutes or until all the water is absorbed by the grain.

Allow the kasha to cool, then place all the ingredients except the lettuce and olives in a bowl and toss. Chill overnight to enhance the flavors.

To serve, fill the romaine with Tabouli and garnish with olives and sprigs of parsley. Serves 4.

Converted by MC_Buster.

Source:
Cole Publishing Group Recipe Collection

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