Buckwheat Tabouli

Did you know that buckwheat is gluten free? I sure didn't, and wouldn't have guessed that of something called buckWHEAT! 

As I've stated before, Tabouli is one of my absolute favorite salads. I've been making it ever since first discovering it in Mollie Katzen's 'Moosewood Cookbook' back in the 1970's, but with lots of changes over the years.

Tabouli is a cold Lebanese salad usually made with bulgar wheat, but I love substituting other grains. Sorghum, Quinoa, Buckwheat, are all good gluten free options. Farro is another I've used, which is not gluten free. I'd like to try making it with rice, as well as an interesting combination of bulgar wheat and toasted vermicelli, popular in Palestine, that I discovered at an international market in the cities.

1c buckwheat

2c fresh cold water

Simmer this over low heat until all the liquid is absorbed. Gently stir in a couple tablespoons of a good single source EVOO to keep it from clumping.

Chop then put all the vegetables in a large glass bowl with the remaining ingredients.

5 tiny cucumbers

3 cloves of garlic

3 mini orange peppers

1 lg. Vidalia onion

1 lg. tomato

1/2 bunch flat leaf Italian parsley

1-2T Swad Coriander Chutney

~ (omit if you don't like cilantro)

Lowry's Garlic Salt and finely ground black pepper

1 can garbanzo beans - drained and rinsed

1 can black beans - drained and rinsed

1 can of corn - drained

Make a dressing with EVOO, lemon juice and a garlic vinaigrette. Pour over everything, add the cooled buckwheat and toss gently. This can be made ahead of time and refrigerated. . .Lin