The popular Middle Eastern dish called tabbouleh is always made with cracked wheat, but this gluten-free version is made with buckwheat, which isn't wheat at all.
Servings: 6 - 8
Yield: Makes 6 first-course servings or 8 side-dish servings
- 1 1/2 cups buckwheat
- 1/4 cup olive oil
- Leaves from 1/2 bunch mint, chopped (about 1/2 cup)
- 3 medium cloves garlic, smashed, peeled and minced (about 1 tablespoon)
- 2 to 3 medium red bell peppers, stemmed, seeded and cut into 1/4-inch dice (about 2 cups)
- 2 medium jalapeño peppers, stemmed, seeded and cut into 1/8-inch dice (1/4 to 1/3 cup)
- 6 to 8 scallions, white and light-green parts cut crosswise into 1/8-inch slices (about 1 1/2 cups)
- Freshly squeezed juice from 1/2 or 1 lemon (2 tablespoons)
- Kosher salt
- Freshly ground black pepper
Bring 3 cups of water to a boil in a medium saucepan over high heat. Stir in the buckwheat; reduce the heat to medium-low, cover and cook for 8 to 9 minutes or until tender. Drain.
Toss the buckwheat with the oil in a mixing bowl to coat evenly. Add the mint, garlic, bell peppers, jalapeno peppers and scallions; mix to incorporate.
Sprinkle the lemon juice over the mixture, then season with salt and pepper to taste and toss to incorporate. Serve warm or at room temperature.
Adapted from "The Intolerant Gourmet: Glorious Food Without Gluten & Lactose," by Barbara Kafka (Artisan Books, November 2011).
Tested by Toni L. Sandys.
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