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Thread: A derivative of Lebanese Tabouli...

  1. #1
    Veteran Member Samurai's Avatar
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    Default A derivative of Lebanese Tabouli...

    Years ago while putting myself through college, I was a bartender. I would make odd elixirs to entice my victims into emptying their Louis Vuitton wallets into my peasant's tip jar... so now I do the same in my own kitchen-- absent of the Louie Vuitton of course.

    5 cups of organic wild canadian rice (cooked)
    1/2 cup of organic red onion chopped
    1/2 cup of chopped chives
    5 cloves of fresh squished garlic
    2 bunches of chopped fresh parsley
    1/2 cup lemon juice
    1/2 cup olive oil (I don't know about you, but I have a predilection for Italian olive oil-- dark, refined, smooth, and tasty like the men in that region )
    5 vine tomatoes chopped up
    whatever salt tickles your fancy, sea, mortons.... whatever
    a bit of fresh cracked pepper.
    Mix
    Last edited by Samurai; 11-12-08 at 12:34 PM.

  2. #2
    Veteran Member Reesacat's Avatar
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    Default Re: A derivative of Lebanese Tabouli...

    Dang! (Smacking self in head).......... I never thought of substituting rice for the bulgar wheat in tabouli!

    BRILLIANT IDEA! Thank you, Samurai!
    I am on a gluten free diet and love Middle Eastern food.
    Have a ton of fresh parsley right outside........

  3. #3
    Administrator Islander's Avatar
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    Default Re: A derivative of Lebanese Tabouli...

    Dang. Rice spikes my blood glucose like you wouldn't believe.

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    Veteran Member Reesacat's Avatar
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    Default Re: A derivative of Lebanese Tabouli...

    Quinoa? Has more protein, I think.

  5. #5
    Administrator Islander's Avatar
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    Default Re: A derivative of Lebanese Tabouli...

    It takes 1/2 C. quinoa to do what 1/4 C. of rice will do.

  6. #6
    Veteran Member Samurai's Avatar
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    Thumbs up Re: A derivative of Lebanese Tabouli...

    Quote Originally Posted by Islander
    Dang. Rice spikes my blood glucose like you wouldn't believe.
    Girlfriend,
    Wild Rice is actually not a rice, but a grass with a Glycemic Index of 57. It is high in Magnesium.

  7. #7
    Veteran Member Aaltrude's Avatar
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    Default Re: A derivative of Lebanese Tabouli...

    I'm not sure if Quinoa has more protein but it does have complete protein and like wild rice is high in magnesium and has a low GI compared to rice.

  8. #8
    Administrator Islander's Avatar
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    Default Re: A derivative of Lebanese Tabouli...

    Quote Originally Posted by Samurai
    Girlfriend,
    Wild Rice is actually not a rice, but a grass with a Glycemic Index of 57. It is high in Magnesium.
    Yes, thx, I know - but it still spikes my bg!

  9. #9
    Administrator Islander's Avatar
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    Default Re: A derivative of Lebanese Tabouli...

    Quote Originally Posted by Aaltrude
    I'm not sure if Quinoa has more protein but it does have complete protein and like wild rice is high in magnesium and has a low GI compared to rice.
    Complete protein, as in, all amino acids? I thought only meat had that....
    Please clarify?

  10. #10
    Veteran Member Aaltrude's Avatar
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    Default Re: A derivative of Lebanese Tabouli...

    Yes Islander - it has all the amino acids. It could probably be classified as a super food. This website has an in depth analysis of the nutrtional benefits of quinoa. Click on the link for the in depth nutritional profile near the bottom of the page. This gives its amino acid status along with other nutritional factors.
    http://tinyurl.com/672w5

  11. #11
    Administrator Islander's Avatar
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    Default Re: A derivative of Lebanese Tabouli...

    Wow, thx! I'm gonna go cook some up now, to go with my leftover stir-fry!

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