Some great dishes have been born out of disasters "Ooops made a mistake" and substitutions "Oops don't have that handy so let's try this ..." Why not give it a try and tell us how it came out?
Of course you can make a delicious Buckwheat Tabbouleu; if you would like a recipe, please go to my recipes and open “Buckwheat Tabbouleu with Roasted Young Turnips and Crunchy Radishes “, you can just save it as a base and then add any your favorite ingredients. http://www.food52.com/cooks/25223_kukla
I would give buckwheat a try--just get the whole buckwheat, not buckwheat grits. Are you trying to avoid wheat or just experimenting? I have thought about using quinoa as a tabbouleh base, but haven't gotten around to it yet.The quinoa has a bit of a snap to it that I think would work well and I have liked other salads made with it.
Use whole millet! Pre cook the whole millet according to instructions on the bag, however, I have better luck adding additional water and cooking time - takes 40 minutes to cook and then be sure to let steam ince heat is turned off with lid on pot for an additional 15-20 minutes. Fluff w/fork and add all tabouleh ingredients - awesome.
7 Comments