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Hi everyone,

Thanks so much for all the encouraging responses
and suggestions for ways to make tabouli without
the traditional cracked wheat!

Most people suggested using quinoa in place of the
wheat.  They recommended rinsing the quinoa
thoroughly before cooking it.  Then cooking it using
a 2 to 1 ratio of water to quinoa (for example 2 cups
of water to 1 cup of dry quinoa).  Bring the water and
quinoa to a boil, reduce heat and cook for about 15
to 20 minutes, or until the water is absorbed.  Then
chill the cooked quinoa in the refrigerator, perhaps
even overnight before mixing with the tabouli ingredients.

Other suggestions included:

=Short grain brown rice or wild rice or Cream of rice
(like Cream of wheat)

One person said they used a dark brown rice
(like Lundberg's Wehani) cooked not too soft,
then rinsed & drained thoroughly before adding
other ingredients.  Can also chop the rinsed rice
up a bit to mimic a course cracked wheat

=Buckwheat kasha--it comes in various granulations--
fine, medium, and course.   One of the granulations
would probably be close to cracked wheat.
http://www.thebirkettmills.com Wolff's brand is one of
theirs and I find it in Jewish sections in Randall's
grocery stores here.  You can order online.  Another
site for whole kasha is http://www.bobsredmill.com

=Louisiana Pecan Rice (you can look for it in the rice
aisle of larger groceries).  Toast the rice just a few
minutes in a hot pan first. Then  cook the rice al dente.

=Millet


Once you have chosen and cooked and cooled your
grain of choice, add all your favorite ingredients for
tabouli, using any recipe.

                 *    *    *    *    *

After reading all of the suggestions, here's what I tried.
It was delicious!!  All of the seasoning ingredients can
be varied in amount to suit your taste, or even omitted
if you don't like some of them.


Delicious Tabouli

2 cups cooked quinoa (made from 1 cup uncooked
quinoa cooked with 2 cups water, then cooled in the
fridge)
1 to 2 cups finely chopped parsley
2 to 4 T of finely chopped mint leaves
2 to 4 T good quality olive oil
1 or 2 cloves of finely minced garlic
1/2 to 1 cup finely chopped green onion including green tops
A dash each of ground comino/cumin, allspice, coriander,
and oregano
Juice of 1 to 4 lemons, depending on the size of the lemons
and how tart you like the flavor
Salt and pepper to taste

Other optional ingredients:  chopped tomatoes, chopped
cucumbers, chopped green olives, chopped black olives,
chopped red or green peppers.

Mix in a glass, ceramic, or stainless steel bowl.  Serve
immediately or cover and chill to let the flavors blend.
If desired, garnish with slices of lemon, tomato, cucumber,
or parsley sprigs or serve nestled in lettuce leaves.


Thanks again for all the wonderful support and suggestions.
It is such a pleasure to find ways to enjoy favorite foods in a
gluten-free way!  Hope you enjoy it too!!

~Leslie in San Antonio

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