Tabbouleh with Orange Marinated Shrimp
In Syria and in Lebanon, where this classic dish originated, tabbouleh is often eaten by scooping it and wrapping the mix into Romaine lettuce leaves. Most Lebanese put tons more parsley in it, however. It’s up to you. The healing properties of parsley are often ignored in its boring role as table garnish: A bad rap. It is loaded with vitamins K, C, and A. Plus, it freshens your breath.
Various studies show mortality rates were 17 to 43% lower for individuals who consume one or more servings of whole grain per day versus those that ate few or no servings of whole grains. www.wholegrain.umn.edu/health/index.cfm(University of Minnesota whole grains web site)
The iron content is off the scale with 5.5mg per100g (4oz), and the plant is a good source of manganese (2.7mg per 100g) and calcium (245mg per 100g). It is also exceptionally high in potassium, with one whole gram of potassium in 100g (4oz).
Today parsley is a valuable therapy for kidney stones, as a diuretic, for rheumatism, menstrual insufficiency and as a general stimulant. It settles the stomach and improves the appetite. http://ezinearticles.com/?Health-Benefits-Of-Parsley&id=111028
1 cup of fresh orange juice
1 tbs. raw honey
½ tsp. sea salt
¼ tsp. cracked black pepper corns
1 pound of ‘wild’ shrimp
4 cups of water or vegetable broth
1 cup bulgur or cracked wheat
2 cups of slivered spinach
1 cup diced cucumbers
3 oranges, in sections
½ bunch of chopped fresh mint leaves
½ cup thinly sliced red onion
½ bunch of fresh parsley, chopped
Combine the first 5 ingredients in a large bowl and whisk well.
Add shrimp, cover and marinate in the refrigerator for at least one hour.
Combine hot water and bulgur in a large bowl and let stand for 30 minutes. Let it stand until bulgur is soft to bite.
Add the bulgur, spinach and remaining ingredients to the shrimp mixture.
Cover and marinate in the refrigerator for an hour.
Stir it up occasionally so the juices will not all gravitate to the bottom.
Wednesday, January 2, 2008
Cracked Wheat Never Had it So Good
Posted by Eat Right Now with Chef Wendell at 12:45 PM
Labels: Eating to Live
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