- 1 cup kasha (toasted buckwheat groats)
- 1 tablespoon olive oil
- 2 onions, peeled and chopped
- 1 clove garlic, minced, or to taste
- 1 cucumber, peeled and diced
- 3/4 cup chopped fresh parsley
- 6 tablespoons chopped fresh mint
- 1 lemon, juiced
- 1 pinch dried mixed herbs
- Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
- Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.
- Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.
05/21/2018
recipepes.com
Toasted Buckwheat Tabbouleh, recipe
PT15M
PT1H
5
455 calories
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