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| Lighter brighter tabouleh; you won't miss the wheat |
Tabouleh used to be one of 67's favourite summer salads until cracked wheat began to aggravate skin problems. This common-wheat and gluten-free version is just as fresh, juicy and reviving and thoroughly enjoyable to eat.
Serve it as a side, with meat or other protein, or mixed in rice or pasta salads for a lovely layer of flavour.
67 is not sure where this recipe is from - all the Blogger has is a scribbled note stashed inside a book - and apologises for not being able to acknowledge the source.
Like ordinary tabouleh, this wheat-free version is a splendidly satisfying.
It's very easy to put together. And though the recipe does require fresh not dried herbs, it won't break the bank.
Cost: £1.25
Serves: 2-3 but multiplies easily
Ingreds:
4 vine tomatoes OR regular tomatoes that have been sliced or in chunks, sprayed with olive oil and lightly salted
1 tbsp cooked brown rice
50g shallots or mild purple onions or whites of spring onions
1/2 lemon
75gm/2.6oz fresh parsley
15gm/1/2 oz mint
pepper & salt
Method:
'I'd forgotten how much I missed tabouleh but this low-carb version is a worthy substitute. It was absolutely delightful; it will become a regular in my kitchen.' Retired writer
Tip:
Not at its best after 24 hours.
Serve it as a side, with meat or other protein, or mixed in rice or pasta salads for a lovely layer of flavour.
67 is not sure where this recipe is from - all the Blogger has is a scribbled note stashed inside a book - and apologises for not being able to acknowledge the source.
Like ordinary tabouleh, this wheat-free version is a splendidly satisfying.
It's very easy to put together. And though the recipe does require fresh not dried herbs, it won't break the bank.
Cost: £1.25
Serves: 2-3 but multiplies easily
Ingreds:
4 vine tomatoes OR regular tomatoes that have been sliced or in chunks, sprayed with olive oil and lightly salted
1 tbsp cooked brown rice
50g shallots or mild purple onions or whites of spring onions
1/2 lemon
75gm/2.6oz fresh parsley
15gm/1/2 oz mint
pepper & salt
Method:
- Chop tomatoes in med dice
- Finely chop shallots or green onions
- Finely chop parsley and mint
- Mix all the ingredients thoroughly; taste. You may need to add an extra tablespoon or 2 of lemon juice
- Serve cold
'I'd forgotten how much I missed tabouleh but this low-carb version is a worthy substitute. It was absolutely delightful; it will become a regular in my kitchen.' Retired writer
Tip:
Not at its best after 24 hours.
More at Sauces/Dips
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