Keeping things simple in a not so simple world

gluten-free, garden fresh tabbouleh

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I love tabbouleh.  I love its freshness, its lemony zing and parsley…oh, I love parsley.  As always, I am looking for ways to make it more healthy.  And as we eat gluten-free, I’m looking for other grains that give a comparable texture to the traditional wheat bulgher.  I think I’ve figured it out…

Gluten-free, vegetable tabbouleh

1 large bunch of kale, chopped into bite-sized pieces (remove stems before chopping)
1 large bunch of parsley, (curly or flat) chopped into small pieces
1 pepper finely chopped
1 cucumber, seeded, peeled and chopped finely (I even seed english cucumbers)
1 and 1/2 cups cooked millet
1 tomato chopped finely

Mix ingredients. Remember, traditional tabbouleh is dominantly herbs, not grain, so keep the millet on the lighter side.
You can also add chopped mint, which is traditional. I didn’t have any, but do love it.

Drizzle with olive oil, lemon juice, a small pinch of kosher or sea salt and black pepper and sprinkle with a generous helping of sumac. Sumac is a dried berry found in the Middle East. It has a tart lemony flavor. I get mine at Whole Foods.
Start with a small amount of the dressing, mix and add more if necessary. You don’t want your kale dripping with oil.


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