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Japanese Tabbouleh with Mixed Grains
Japanese Tabbouleh with Mixed Grains

Before you jump to Japanese Tabbouleh with Mixed Grains recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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We hope you got insight from reading it, now let’s go back to japanese tabbouleh with mixed grains recipe. You can have japanese tabbouleh with mixed grains using 15 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Japanese Tabbouleh with Mixed Grains:
  1. Take 100 ml Mixed grain and millet (glutinous millet, amaranth and quinoa)
  2. You need 50 grams Canned sweet corn (without brine)
  3. You need 1 medium ●Tomato (cut into 7 to 8 mm cubes)
  4. Use 1 ●Cucumber (cut into 7 to 8 mm cubes)
  5. Prepare 1 Aubergine (cut into 7 to 8mm cubes)
  6. Provide 1 tbsp ★Olive oil
  7. Prepare 3 ●Shiso leaves (chopped)
  8. You need 1 ●Myoga (chopped, optional)
  9. You need 2 tbsp ●Chopped green onion (or chopped onion)
  10. Use 1 ◎Herb salt (or plain salt)
  11. Take 1 dash ◎Black pepper
  12. Get 2 tbsp ◎Lemon juice
  13. Prepare 2 tbsp ◎Olive oil
  14. Use 1 tsp ◎ Usukuchi soy sauce
  15. You need 1/2 tsp ◎Honey
Steps to make Japanese Tabbouleh with Mixed Grains:
  1. Put plenty of water in a small sauce pan (about two or three times as much as the mixed grain) and add the millet. Bring to a boil over medium heat and reduce the heat to low. Cook for about 5 minutes and then strain in a colander.
  2. Soak the diced aubergine in water to remove its bitterness. Strain well in a colander and fry in a frying pan over a medium heat. Add the ★ ingredients and turn off the heat. Leave to cool.
  3. Cut the ● vegetables into 7 to 8 mm cubes (reserve some for garnishing) and put them into a storage container with the millet from Step 1 and the aubergine from Step 2, as well as the sweet corn.
  4. Add the ◎ seasonings to Step 3 and mix well. Chill in the fridge. Place a cake ring on a serving plate and spoon the salad mixture. Press gently.

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