The Little Rascals have struck again!
Contrary to its common name, Buckwheat (also known as Kasha) is not a derivative of wheat. It is actually a fruit seed related to rhubarb and sorrel. Buckwheat is said to lower cholesterol, help control blood sugar and diabetes, and supports a healthy cardiovascular system. It is also a good source of fiber. For more information on Buckwheat follow this link to WHFoods.
Buckwheat can be enjoyed as a porridge for breakfast, or in all sorts of savory meals. I chose to recreate one of my favorite restaurant meals from college. GF Guy and I used to love to go to TooJay’s Kosher Deli. I was, and still am, obsessed with their Veggie Pita Pocket. (think loads of fresh veggies stuffed in a pita with hummus and tabbouleh) I decided to make my own gluten free version of this old favorite! Take that TooJay’s! HA!
Strap on your seatbelt kids! Here come “Me Meal” #3, and boy is it a doozy! In fact, it is so awesome I am submitting it for this week’s What Can I Eat That’s Gluten Free blog carnival!
– 1 cup Hulled Buckwheat Groats, rinsed
– 2 cups Water
– 1 large bunch, Curly Parsley, chopped
– 2 Tomatoes, chopped
– 1 Cucumber, chopped
– about 6 Scallions, chopped (green parts only)
– 1 clove Garlic, minced
– 1/2 cup Lemon Juice
– 3/4 cup Extra Virgin Olive Oil
– 2 teaspoons Salt
– 1 teaspoon Light Agave Nectar
Bring 2 cups of water to a boil in a medium saucepan.
Once water comes to a boil, add rinsed buckwheat.
Reduce heat to low.
Cover and simmer 20-30 minutes until all liquid is absorbed.
Allow cooked Buckwheat to cool completely before continuing with the recipe.
Fluff cooled Buckwheat with a fork.
In a large bowl, combine cooled Buckwheat with the remaining ingredients.
– 1 15 oz. can Chickpeas, reserve 1/4 cup of liquid
– 3 cloves Garlic, smashed
– 4 tablespoons Lemon Juice
– 2 tablespoons Extra Virgin Olive Oil
– 2 tablespoons Tahini
– 1/2 teaspoon Salt
– 1/4 cup Reserved Liquid from canned Chickpeas
Combine all ingredients except Reserved Chickpea Liquid in a food processor until combined.
Add Reserved Liquid and continue to process 3-5 minutes.
Allow to chill before serving.
Spoon a teaspoon of Hummus into a large leaf of Romaine lettuce.
Top with chopped veggies of choice. (I chose carrots, cucumbers, celery, and tomatoes.)
Spoon chilled Buckwheat Tabbouleh on top of veggie goodness.
Fold and try to stop drooling long enough to sit down and eat.
Even Dickens wanted in on the action!
I would like to send a special shout out to Gina for sending me the Buckwheat Groats and making my dreams of enjoying a Veggie Pita Pocket again come true!
B-day Question du Jour:
Have you ever had a surprise party? Did you like it or not?