TMIO recipes
This Mess Is Ours
It has a flavor that is mild and earthy with a chewy texture that is reminiscent of wheat berries.
This scrumptious gluten free version of tabbouleh is great stuffed into falafel wraps, packed in lunch boxes with fresh veggies and feta, or even served as the base for breakfast grain bowl with poached eggs and toast.
- olive oil – fresh lemon juice – garlic – dried Marjoram – kosher salt - ground black pepper for the tabbouleh – chopped Italian flat leaf parsley – chopped mint – minced red onion – peeled, diced cucumber – Roma tomato, seeded and diced – cooked sorghum
ingredients
01
In a jar with a tight lid, combine olive oil, lemon juice, garlic, marjoram, salt, and pepper. Seal tightly then shake to combine.
02
Combine parsley, mint, red onion, cucumber, tomato, and sorghum. Pour the dressing over the ingredients and toss to combine. Cover and allow to marinate for 30 minutes - 1 hour before serving.