| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | Course cracked wheat (bulgar wheat) |
| 1 1/2 Tasse | water boiling |
| 1/2 Teelöffel | salt |
| 1 | Lemon juice |
| 1 | (large) clove (double this; of course! :-) |
| 1/4 Tasse | Good olive oil |
| 1/2 Teelöffel | mint dried |
| 1 | Bunch scallions; w/greens, chopped |
| 2 | Firm tomatoes (i use 3) diced |
| 1 | Bunch parseley; fresh, chopped |
| 1 Dose | Chickpeas (garbanzo beans) |
| 1 | green pepper chopped |
| 1 | (up to) |
| 2 | Chopped English/Japanese cucumbers |
| | Garnish: olives (if you want - I don't) and feta cheese (lots!!) |
|
Tabouli (variation on the Moosewood Cookbook). (Attention - those with overstocked lemons, I usually at *least* double the lemon juice in this...)
In a large bowl, mix bulgur, boiling water and salt. Let stand about 20 minutes until the water is all soaked up. Mix together lemon juice, garlic, olive oil and mint. Stir this into the wheat, then refrigerate for about 3 hours.
Toss in remaining ingredients. Garnish w/ olives (if you want - I don't...) and feta cheese (lots!!).
This makes a bunch - enough for side dishes & some lunches for 2 people for about 1/2 week. Refrigerate.
Arielle@Taronga.Com
(Stephanie Da Silva)
|
|
Anmerkungen zum Rezept:
keine |
