Asian Tabbouleh
(for 4 - 6 people)
Combine and cover, allowing to "plump" for about 30 minutes: [I followed the cooking directions on the package, which involved boiling the bulghur, not just soaking it - still came out great]
1 C bulghur
2 C boiling water
1/2 tsp. salt
Meanwhile, make a dressing/marinade by combining the following:
juice of 1/2 a lemon (about 1/4 C) (or half a lime would work too)
about 1 1/2 tbsp. soy sauce
a clove or two of garlic, crushed
1 tsp. chinese chili-garlic sauce (or equivalent) [While this would've been delicious, I omitted it due to the children - next time I will split the recipe and add the spicy to the adult half. Hopefully someday my children will eat spicy food!]
1 tsp. sesame oil
3 tbsp. olive oil
a few tbsp. minced cilantro
Drain off any soaking water remaining after the bulghur has soaked the 30 minutes, then stir in marinade and as many chopped veggies from the list below as you like. Combine and chill well. Serving suggestion: romaine lettuce leaves (the smaller, inner ones) work great as 'scoops' for eating the tabbouleh with. [Pita chips are AWESOME with this]
Veggie additions:
*asian greens (steam-to-wilt, then run under cold water to stop cooking, then drain and chop)
any other greens could be used as above also... spinach, chard, beet greens, kale, kohlrabi greens
diced carrot
diced seasoned tofu (optional)
chopped green onion
*diced summer squash
1 C bulghur
2 C boiling water
1/2 tsp. salt
Meanwhile, make a dressing/marinade by combining the following:
juice of 1/2 a lemon (about 1/4 C) (or half a lime would work too)
about 1 1/2 tbsp. soy sauce
a clove or two of garlic, crushed
1 tsp. chinese chili-garlic sauce (or equivalent) [While this would've been delicious, I omitted it due to the children - next time I will split the recipe and add the spicy to the adult half. Hopefully someday my children will eat spicy food!]
1 tsp. sesame oil
3 tbsp. olive oil
a few tbsp. minced cilantro
Drain off any soaking water remaining after the bulghur has soaked the 30 minutes, then stir in marinade and as many chopped veggies from the list below as you like. Combine and chill well. Serving suggestion: romaine lettuce leaves (the smaller, inner ones) work great as 'scoops' for eating the tabbouleh with. [Pita chips are AWESOME with this]
Veggie additions:
*asian greens (steam-to-wilt, then run under cold water to stop cooking, then drain and chop)
any other greens could be used as above also... spinach, chard, beet greens, kale, kohlrabi greens
diced carrot
diced seasoned tofu (optional)
chopped green onion
*diced summer squash
* = what I used
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