June 22, 2009

Kasha Tabbouli

Dear Cancer Project supporter,

Tabbouli is best prepared with kasha that has been cooked in vegetable broth. To serve as an appetizer, place tabbouli in center of a plate and surround it with romaine leaves to be used as “scoops.”

Directions

Makes 4 servings

1 cup cooked kasha (whole or cracked)
1/3 cup chopped green onions
about 15 fresh mint leaves, chopped
1/4 cup chopped fresh parsley
1 large tomato, seeded and chopped
salt, to taste
1 tablespoon lemon juice
3-4 tablespoons red wine vinegar and oil salad dressing

Combine all ingredients, using sufficient salad dressing to moisten kasha. Chill for at least 2 hours before serving.

Nutrition Information

Per serving (1/4 of recipe):

92 Calories
3.7 g Fat
0.3 g Saturated Fat
35.9% Calories from Fat
0 mg Cholesterol

2.2 g Protein
14.1 g Carbohydrate
3.4 g Sugar
2.3 g Fiber

355 mg Sodium
20 mg Calcium
0.8 mg Iron
13.4 mg Vitamin C
451 mcg Beta-Carotene
0.9 mg Vitamin E

Recipe from The National Buckwheat Institute

For answers to questions about specific ingredients and the nutritional implications for cancer prevention and survival click here.

 
   View The Cancer Project Recipe of the Week Archive.

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