Best Tabbouleh Bobs Red Mill Recipes

Cabbage Tabbouleh image

Provided by Kamal Mouzawak

Yield 4 servings

Number Of Ingredients 10

1/4 cup bulgur (not quick-cooking)
1/4 medium head of green cabbage, cored, very thinly sliced (about 4 cups)
1/2 medium white onion, very thinly sliced
2 cups very finely chopped parsley
1 cup mint leaves, torn if large
1 tsp. ground allspice
1/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice
Kosher salt
Fresh green chiles (optional)

Steps:

Place bulgur in a small bowl; pour in boiling water to cover by 2". Let soak until tender, about 50 minutes; drain.
Toss cabbage, onion, parsley, mint, allspice, and half of the bulgur in a large bowl. Drizzle olive oil and lemon juice over tabbouleh and season with salt; toss again to combine.
Transfer tabbouleh to a platter and sprinkle with remaining bulgur. Serve with chiles alongside if desired (they're meant to add some heat in between bites of the cooling tabbouleh).

Tabbouleh (Bob's Red Mill) image

Provided by Rachel G

Categories Grains

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups bulgur
3 cups parsley, finely minced
1/4 cup mint, finely chopped
3 green onions, finely sliced
1/4 teaspoon ground cumin
1/2 teaspoon salt
2 medium tomatoes, seeded and diced
3 tablespoons lemon juice
1 medium cucumber, peeled and sliced
1 head romaine lettuce, washed with leaves separated
3 tablespoons olive oil or 3 tablespoons safflower oil

Steps:

Presoak bulgur. Place 2 cups bulgur in a bowl. Pour 2 cups water over bulgur and let stand 1 hour.
In a large mixing bowl, gently mix together bulgur, parsley, mint, onions, cumin, salt, and tomatoes using a wooden spoon.
Add the lemon juice, toss and chill for 1 hour to blend the flavors.
Before serving, toss again with olive oil. Serve in a mound with romaine lettuce leaves arranged like the spokes of a wheel. Scatter cucumber slices over romaine leaves.

Nutrition Facts : Calories 269, Fat 8.1, SaturatedFat 1.2, Sodium 232.6, Carbohydrate 45.7, Fiber 13, Sugar 4, Protein 8.9

Outrageous Muffins With Soy Flour from Bob's Red Mill image

Provided by magpie diner

Time 50m

Yield 12 muffins

Number Of Ingredients 15

1/3 cup soy flour
1/3 cup organic sugar (or your favourite sugar)
1/3 cup cornmeal
1 cup whole wheat flour
1/4 cup wheat germ
3/4 teaspoon sea salt
1 cup almonds, ground
1 teaspoon baking soda
2 large eggs, beaten
1 cup yogurt (plain or vanilla best)
1 teaspoon vanilla
1/3 cup canola oil (or other light oil)
1 large orange, zest of
1/3 cup raisins
1/2 cup dried apricot, chopped well (optional)

Steps:

Preheat your oven to 350 degrees. Line or lightly oil a muffin tin.
Mix the dry ingredients together, from the soy flour down to the baking soda. Mix in the raisins and dried apricot if you are using.
In a separate bowl, mix together the wet ingredients, from the eggs to the orange zest.
Fold the wet ingredients into the dry until just moistened. The batter should be lumpy.
Fill the muffin tins, 2/3 full. Bake for approximately 25 minutes, test with a toothpick to be sure.