Freekeh is used in this nonconventional tabbouleh because of its smoky, slightly lemony flavor, which is amplified by the sweet-sour pomegranates and punchy dressing, but feel free to sub farro, brown rice, or barley. Soaking the whole grains shortens the cooking time.
from Latest Recipes http://bit.ly/2USFC4P
from Latest Recipes http://bit.ly/2USFC4P
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