7th Harvest Week <> June 12 - 18, 2000

Oriental Tabbouleh
(for 4 - 6 people)

(made this one up recently -- great for hot summer weather, like we're having now!)

Combine and cover, allowing to "plump" for about 30 minutes:
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)
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.

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
peeled and diced raw kohlrabi

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