Name: Gluten-Free Buckwheat Tabbouleh
Total time: 1 h 15 min
Ingredients: 3/4 cup buckwheat groats , rinsed; Salt and pepper; 3 tomatoes , cored and cut into 1/2-inch pieces; 2 tablespoons lemon juice; Pinch cayenne pepper; 1/4 cup extra-virgin olive oil; 1 1/2 cups minced fresh parsley; 1/2 cup minced fresh mint; 2 scallions , sliced thin

Why This Recipe Works

All we had to do was find a gluten-free substitute with a clean flavor to use in lieu of the bulgur. In the end, we landed on buckwheat groats. Millet, though similar in appearance to bulgur, was too starchy and clumpy. Kasha, which is roasted buckwheat groats, added a deep earthiness that overwhelmed the delicate flavor profile of tabbouleh. The buckwheat groats (the same kernels as kasha but raw rather than roasted) lent a mild, appealing earthiness to our salad that didn’t dominate. As for the cooking method, the pilaf approach seemed like the best option at first, but it produced groats that were too starchy and gummy. Boiling the kernels in plenty of water was a much better solution. Some of the starch washed away in the cooking water, giving us separate, evenly cooked kernels. For the herbs, we wanted plenty of fresh, peppery parsley; 1½ cups made just enough of a presence and balanced well with ½ cup of fresh mint.

Before You Begin

To ensure undiluted, bright flavor in the final tabbouleh, we salted the tomatoes to rid them of excess moisture before tossing them into the salad. Mild-tasting buckwheat groats work better in this recipe than kasha (roasted buckwheat groats).

Instructions

Bring 2 quarts water to boil in large saucepan. Stir in buckwheat and 1 teaspoon salt. Return to boil, then reduce to simmer and cook until tender, 10 to 12 minutes. Drain buckwheat, transfer to bowl, and let cool 15 minutes.

Meanwhile, toss tomatoes and ¼ teaspoon salt in bowl. Transfer to fine-mesh strainer, set strainer in bowl, and let stand for 30 minutes, tossing occasionally.

Whisk lemon juice, cayenne, and ¼ teaspoon salt together in large bowl. Whisking constantly, drizzle in oil.

Add drained tomatoes, cooled buckwheat, parsley, mint, and scallions; toss gently to combine. Cover and let sit at room temperature until flavors blend, about 30 minutes or up to 2 hours. Toss to recombine and season with salt and pepper to taste. Serve.