The Mad Tabouleh Lady

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You may have heard of Kevin McCloud‘s drinking game. There are a few versions but a simplified version goes like this.  Whenever Kevin mentions the following words in his programme, Grand Designs,  bespoke, artisan, the build, integrity, take a big sip. Extra drinking points are acquired if he says it in French or Italian. In the world of food, I propose a board game: the rules are similar, you score a drink when you read or hear the following: artisan, (the Italian artigianale deserves two drinks), quinoa, kale, ancient grains, and gluten-free. There are probably more buzz words out there and I hope someone will let me know so my bored, no board game can expand.  I have nothing against these foods per se, but I am tiring of their takeover. Normal, sensible eating is now dominated by these faddish foods. Why has barley become an ancient grain? Or brown rice? Farro has been used in Northern Italy forever. As for quinoa, it’s overrated and tasteless and has an unpleasant texture.  Kale? A common enough plant in my veggie garden which enhances a good minestrone or risotto. But kale chips, kale smoothies? Kale and eggs for breakfast? National Kale Day? Gluten- free products are important for celiacs, but now every normal non gluten free product carries this selling tag: gluten-free jam, gluten-free eggs, gluten- free tomatoes – the marketing departments are having a field day with labelling for the naive and gullible.

Nothing like a good rant after cleaning out the pantry – an onerous and tedious job, involving small flying creatures and much waste.  Whilst there, I found a packet of unopened “Ancient Grains” bought on a whim at some stage  The packet is labelled, in capitals, ‘gluten- free rice plus‘ and contains a ‘powerful blend of rice, nutritional ancient grains and seeds which includes brown rice long grain, white basmati, red basmati, buckwheat, white quinoa, and millet, and black sesame seeds. Putting aside my cynical self, I whipped up a tasty tabouleh, adapting the recipe from the back of the packet. I served it with a little side of chopped boiled eggs with Dukkah. All Gluten-free, and not like chook food at all!!

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Powerful Tabouleh

  • Cook one cup grains with two cups of vegetable stock ( or water) using the absorption method. ( 15 minutes) ( I used a good home-made stock as these grains need help with flavour)
  • 6 chopped spring onions, including lots of the green part
  • 1 cup or more of Italian parsley, chopped
  • a handful of mint, chopped
  • a handful of currants
  • some small tomatoes, chopped, preferably ‘heirloom’ ( whoops, another buzz word ).
  • 2 -4 cloves of garlic chopped
  • 1/3 cup extra virgin olive oil
  • 1 Tbls lemon juice
  • 1/2 teas Dijon mustard
  • salt/pepper.

When the rice blend has cooled, add the other ingredients to the bowl, and let them sit for a bit to absorb the dressing.

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The original recipe called for far too much parsley and used dried cranberries, which I find too sweet.

Serves two as a big lunch or a side salad for four or more.

Verdict? I liked it more than a regular Tabouleh and was pleasantly surprised.

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