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We hope you got insight from reading it, now let’s go back to japanese tabbouleh with mixed grains recipe. To make japanese tabbouleh with mixed grains you only need 15 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Japanese Tabbouleh with Mixed Grains:
- Provide 100 ml Mixed grain and millet (glutinous millet, amaranth and quinoa)
- Provide 50 grams Canned sweet corn (without brine)
- Provide 1 medium ●Tomato (cut into 7 to 8 mm cubes)
- Prepare 1 ●Cucumber (cut into 7 to 8 mm cubes)
- You need 1 Aubergine (cut into 7 to 8mm cubes)
- Use 1 tbsp ★Olive oil
- Use 3 ●Shiso leaves (chopped)
- Get 1 ●Myoga (chopped, optional)
- Get 2 tbsp ●Chopped green onion (or chopped onion)
- Use 1 ◎Herb salt (or plain salt)
- Provide 1 dash ◎Black pepper
- Prepare 2 tbsp ◎Lemon juice
- Use 2 tbsp ◎Olive oil
- Prepare 1 tsp ◎ Usukuchi soy sauce
- You need 1/2 tsp ◎Honey
Steps to make Japanese Tabbouleh with Mixed Grains:
- Put plenty of water in a small sauce pan (about two or three times as much as the mixed grain) and add the millet. Bring to a boil over medium heat and reduce the heat to low. Cook for about 5 minutes and then strain in a colander.
- Soak the diced aubergine in water to remove its bitterness. Strain well in a colander and fry in a frying pan over a medium heat. Add the ★ ingredients and turn off the heat. Leave to cool.
- Cut the ● vegetables into 7 to 8 mm cubes (reserve some for garnishing) and put them into a storage container with the millet from Step 1 and the aubergine from Step 2, as well as the sweet corn.
- Add the ◎ seasonings to Step 3 and mix well. Chill in the fridge. Place a cake ring on a serving plate and spoon the salad mixture. Press gently.
You get the benefit of two nutritious complex. Bulgur is a pre-cooked cracked wheat that is high in fiber, vitamin, minerals, and protein. This lemony, herb-filled side salad is perfect for hot summer. An easy tabbouleh recipe made with lentils and mixed herbs. Quick recipe that pairs perfectly with Steggles roast chicken.
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