Weigh 'n Pay Buckwheat Tabouli

Recipe:

 

BUCKWHEAT TABOULI
 
          1 litre water  
10g   vegetta (veggie stock powder)
1 cup buckwheat kernels 
 2 bunches Italian parsley, roughly chopped
1 cup semi-dried tomatoes, chopped
½ cup lemon juice
1 1/2   tablespoons olive oil
1 clove garlic, finely chopped
 
Place water in a medium sized saucepan over a medium heat. Bring to the boil.
Add the stock powder and the buckwheat and simmer for 20 minutes or until buckwheat is tender. Drain and discard the stock. Transfer the buckwheat to a large salad bowl.
Add parsley, semi-dried tomatoes, lemon juice, olive oil and garlic to the    buckwheat. Toss to combine and serve.
 Serves 6

Back Print This Page
Weigh 'n Pay is a bulk food store from Perth, Western Australia.
If you have any difficulties browsing the website please let us know
This website looks best in Mozilla Firefox.