The Little Rascals Strike Again….

The Little Rascals have struck again!

Well, one Little Rascal in particular. The star of today’s “Me Meal” is none other than BUCKWHEAT!!!!!!!!!!!

No, Silly, not that Buckwheat, this Buckwheat!

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!

Buckwheat Tabbouleh and Hummus Wrap

Buckwheat Tabbouleh

– 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.
Rinse Buckwheat.

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.

Cover and allow to sit in a refrigerator for at least one hour. (I recommend overnight)

Basic Hummus

– 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.

The Assembly:
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?


12 thoughts on “The Little Rascals Strike Again….

  1. I've only made tabbouleh once since going gluten-free and it was a disaster. I think maybe my expectation of it tasting like the real thing were too high. I am definitely going to try it again, though. This looks fabulous. :)I'm with Shirley – love the idea of spreading the hummus on lettuce leaves and then adding tabbouleh.

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