Sprouted Wheat Tabbouleh: A Brief Photoessay

[minoanmiss]

So I decided it would be a good idea to start sprouting various grains and legumes. It seemed like a "fresher", lighter way to eat them than in heavy-feeling soups and stews, and it turns out that the fresh crisp flavor and texture make many legumes I don't like, such as chickpeas and lentils, tasty for me. Woot woot! My roommates are enjoying them as well.

So far S has been doing the work but now that I'm actually WFH I shall take over. His most recent batch was wheat, which was RK's idea. I don't like wheatgrass but she was right that the sprouts would be much better.

So, I followed a basic tabbouleh recipe, subbing in the wheat for the bulgur and chives for green onion.

Ingredients:




Sprouted Wheat:





Look at those beautiful little sprouts! Still they are a bit chewy so I chopped them for this dish.


Diced Tomatoes and Parsley



I used grape tomatoes. Cherry tomatoes would also do, but nothing bigger. It's worth all the time to dice each little tomato -- they have a much better ratio of flesh to pulp&jelly than bigger tomatoes do, which results in a much less wet, lighter texture.


Finished Dish:




It was so sweet and fresh with the baby tomatoes and wheat sprouts I forgot to add the olive oil! Hahahahah!

Comments

[armiphlage]

These lids are an easy way to sprout - put the seeds in a glass jar, screw on the lid. It makes it easy to rinse and strain them.

https://www.leevalley.com/fr-ca/shop/cuisine/conservation-des-aliments/110542-couvercles-de-germination-bean-screen?item=EV399

[minoanmiss]

woot woot thank you!

[full_metal_ox]

And that gives you a raw fresh green summertime interpretation of tabbouleh.

[cellio]

Oh that sounds lovely! How long does the sprouting take?

[minoanmiss]

three days or so. I will give more refined estimates soon.

[cellio]

Good enough, thanks! I was wondering if it was days or weeks; I don't need to know the precise number of days. :-)

[lunabee34]

I miss tabouleh so much. It is so good. That looks awesome.

[minoanmiss]

Tabbouleh really doesn't require bulgur, though of course one has to adjust the recipe for any substitutions. Try making it with cooked brown rice, and if you have the patience, the tiny tomatoes (in order to reduce the tomato liquid since the brown rice won't absorb it as well as the bulgur would).

[amaebi]

I usually make tabbouleh with quinoa, myself.

[lunabee34]

I've seen people make it with quinoa, too.

[minoanmiss]

That makes total sense. I just don't like quinoa. :)

[lunabee34]

I love it, but nobody else in the house does. LOL

[minoanmiss]

I hear it freezes well? Make it for yourself and freeze in half pint containers for single servings.

[lunabee34]

Oooh, good idea.

[goss]

Lovely! <3

[acelightning73]

I'm using bean sprouts a lot. Back when I was a hippie, growing your own bean sprouts was like making sourdough bread, or using Dannon yogurt as a starter to make your own. I really do find them much more to my liking when I pan-sear them a little.

[amaebi]

That looks delicious!

[pameladean]

What a beautiful dish. And I'm pleased to know that my preference for using grape tomatoes has some actual good reasons. I dislike prepping large tomatoes (eat them out of hand like an apple or just slice and go) but hadn't really made any connections about the effect on the salad, other than that grape and cherry tomatoes are much tastier out of season.

P.

[sabotabby]

That's so cool!

[anna_wing]

Just-sprouted chickpeas are also delicious cooked with rice, with a very little bit of oil and salt.

[minoanmiss]

takes delighted notes

[hitchhiker]

yum :)

[med_cat]

Looks delicious :)