Naked Oat Tabbouleh
Perfect for your summer picnics: naked oat tabbouleh!
Preparation
20 minutes
Cooking
45 minutes
Yield
4 to 6
Key ingredient(s) in this recipe
Good to know
The sumac isn't essential, but it adds an interesting depth to the otherwise fresh, summery taste. It adds a beautiful splash of colour to the vinaigrette and to the dish as a whole!
This recipe would work just as well with whatever oil you may have on hand, such as canola, olive or camelina oil.
You could also cook a larger quantity of oats and freeze a portion to save time in the future.
Source : ITHQ, adapted by Amélie Parenteau, Équiterre nutritionnist
- 250 ml (1 cup) naked oats
- 3 Italian tomatoes, seeded and quartered
- 250 ml (1 cup) chopped parsley
- 6 green onions, thinly sliced
- 125 ml (½ cup) finely chopped chives
- Juice of one lemon (to taste)
- 30 ml (2 tbsp) sumac (optional)
- 60 ml (¼ cup) sunflower oil
- Salt and pepper (to taste)
- 1Rinse the oats and place in a saucepan. Cover with plenty of cold water, season with salt and bring to a boil.
Cook over low heat for about 45 minutes, or until the grains are soft and bursting.
Add cold water if necessary. - 2Drain and rinse oats in cold water to cool quickly.
- 3Combine the oats, tomatoes and remaining ingredients in a bowl.
Mix well and season to taste.
Tastes even better when made a little ahead of time!
