Tabbouleh is a delicious way to eat your greens. Traditionally made with bulgur, parsley and mint, it is just as tasty with the addition of whatever happens to be in season and whatever grain you have on hand.
Ingredients:
1 cup spelt berries, farro or freekeh
1 small fresh onion
1 Persian cucumber
1/2 bunch of kale, destemmed and chopped
1/2 pint cherry tomatoes, halved
1 bunch flat parsley, finely chopped
1/2 bunch fresh mint, finely chopped (optional)
1 t mustard
2 T cider or red wine vinegar
4 T olive oil
salt and freshly ground black pepper, to taste
Soak your berries or freekeh for 6-8 hours or overnight.
When you're ready to make the tabbouleh, drain the berries, just cover with fresh water in a saucepan, and bring to the boil.
Simmer for 10 minutes, then remove from the heat.
While the berries cool, chop your veggies and herbs.
Make a simple vinaigrette by shaking together the mustard, vinegar and oil in a jar.
Mix the cooled wheat berries, chopped vegetables and herbs together in a bowl and then pour over the dressing and sprinkle with salt and pepper, to taste.
