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WHITEANGEL4's Photo WHITEANGEL4 SparkPoints: (253,972)
Fitness Minutes: (252,497)
Posts: 8,566
4/24/13 11:36 P

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We look tabbouleh, but only tried to mske it once. Since then I puechase it from a local shop that makes the best and saves me the time and mess

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GREBJACK's Photo GREBJACK Posts: 4,642
3/18/13 7:43 P

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That's cool. I like tabbouleh.

He drew a circle that shut me out--
Heretic, a rebel, a thing to flout.
But Love and I had the wit to win:
We drew a circle that took him in!
-Edwin Markham


NANS_NEW_VISION's Photo NANS_NEW_VISION Posts: 43
3/17/13 3:14 P

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If you're not familiar with it, amaranth is a seed that is high in protein and gluten free.

When cooked it somewhat resembles semolina or possibly Malt-o-Meal (for those who remember it).

Since amaranth is the only seed or grain I am allowed to eat without limits I've been experimenting with different recipes for it.

This is a gluten free variation on the Middle Eastern tabbouleh which I have put over in SparkRecipes.
recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=2431372



Minutes to Prepare: 10
Minutes to Cook: 20
Number of Servings: 2

Ingredients

Amaranth Grain, 1/2 cup dry
Red Onion, 1 medium
Carrots, 1 small
Olive Oil, 1 tbsp
Salt, 1/4 tsp
Black pepper, 1 dash


Tips
Substitute any vegetables for variety.

Directions
Cook the amaranth as directed. 1/2 cup dry amaranth will make about 1 cup cooked.

Dice the onion and carrots and cook in a small amount of boiling water for 3 - 5 minutes, until softened.

Combine amaranth with cooked vegetables and olive oil. Season to taste.

Serving Size: Serves 2

Number of Servings: 2

Rediscovering who I am, one tiny step at a time.


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