Tabbouli

At last we have found suppliers of large bunches of parlsey. We were so excited we bought all the parsley they had - overkill? Not yet! We love tabbouli in this hosuehold and who wouldn't? Its amazingly good for you and we even do ours gluten free with quinoa instead of cracked wheat - and my Lebanese husband even prefers it that way -winner!


Serves 4-6 (depends on how much you love it - our massive bowl could feed 2 only)

2 large bunches parsley (6-8 cups chopped)

5 large tomatoes, diced finely

1 medium/large onion, diced finely

2 cups cooked quinoa

1/2 cup lemon juice

1 Tbs Celtic Salt

1/3 cup olive oil

• Cut off the ends of the parsley so you only use the leaves and minimal stalk. Cut up finely. Yes it takes a little extra time but well worth it. 
• Add the remaining ingredients and stir through. 
• Serve with baked potato chips and hommus - yum!

Variations: 

• Cut up a small bunch of mint (finely) and add to the salad
• Add fresh pomegranate seeds

 

 

Posted by Melissa Awde

Mushroom Risotto with Rosemary and Thyme

Our families love of food can at times have complications. The current reoccurring problem is that Imad doesn't like Risotto and I do.. hmmm.. so the challenge is on, and I have won! He now likes risotto and wants to eat it again - yay! Try this super easy recipe and be surprised with the gorgeous flavours coming through.

Serves 4
  
2 Tbs olive oil
1 medium onion, chopped finely

2 sprigs rosemary, chopped finely

5 sprigs thyme, chopped finely

400g sliced mushrooms

1 Tbs Tamari

1 1/2 cups arborio rice

1.25L vegetable stock

Parsley (to serve)

• Begin by gently heating the stock to a simmer.
• Heat the olive oil in a large saucepan. Add the onion and saute for a few minutes on medium heat. Add the rosemary and thyme saute for a minute, then add the sliced mushrooms and tamari and saute for another 2 minutes. 
• Add the rice and gently mix through, coating it with the oil and other delicious flavours.
• Ladle approximately 1 cup of stock at a time into the rice, stirring gently. The heat should be low and produce a simmer. Continue to stir the rice, adding another ladle of stock as its absorbed into the rice. Once you have used all your stock, turn off the heat, stir and cover. The rice will absorb the rest of the stock and be ready to eat within 5 minutes.
• Serve on plates and sprinkle chopped up parsley on top with a side salad.

Posted by Melissa Awde