Simple, easy and delicious Bhagara Rice Recipe which pairs well with vegetarian and non-vegetarian dishes. Serve it with a spicy curry or plain with raita.
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me) my family has been gorging on I will like a nice salad. So this Tobbouleh fits in my scheme of food.
herb, guess we are not used to it so I used a small bunch of parsley and a lot
of palak/spinach. Please feel free to use parsley if you enjoy the taste.
gets delivered in time at my local supermarket
and then pay up whatever is charged hence used jada rava.
made by Turks and Armenians, and it’s popular as ethnic food in Western
- 1 ½ tblspn bulgur
wheat (Substituted with Jada Rava)
- 2 tomatoes, large
- A bunch of palak/ spinach (optional), washed, dried
and cut in ribbons
- Bunch parsley, leaves only, washed, dried, finely
- A small bunch fresh mint leaves, washed,
dried, and finely chopped
- 1 small onion, peeled, finely chopped
- 2-3 tablespoon freshly squeezed lemon juice
- 2-3 tablespoon extra virgin olive oil
- Roast the
rava till you get a lovely aroma. Measure the volume.
- Boil double the volume of water.
- Place the rava into a small bowl and cover with
- Stir, then set aside for 20 minutes, or until the jada
rava has absorbed all of the water.
- Cut the
tomatoes into quarters, discard the seeds and dice the flesh. Transfer the
diced tomatoes to a serving bowl.
- Add the palak if using, parsley, mint and onion to
the tomatoes and mix well until combined.
- When the rava( in my case) has absorbed all of the
water, fluff it using a fork until the grains are separated.
- Add the jada rava to the tomato mixture.
- Drizzle over the lemon juice and olive oil and
season to taste.
- Mix well to coat the ingredients in the liquid.
- To serve, divide the Tabbouleh equally among four serving plates.
- Since Tabbouleh
is best served fresh make it just
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