ROASTED ASPARAGUS TABOULLEH
You will notice this picture has three bowls in it...that's because I tested it with three different māla flavors.
This recipe makes 3 cups, just choose which māla culinary personality speaks to you!
Enjoy!
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Ingredients:
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Water, 3 cups
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Choice of Māla Girl Broth Mix, 3 Tbsp.
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Steel Cut Oats, 1 cup
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Olive Oil, 2 Tbsp.
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Asparagus, fresh, bottom 2" removed (save for soup), 1 bunch (12 oz. wt.)
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Sparkle Salt, 1/4 tsp.
For the Tabouleh
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Garlic Cloves, fresh, 1/2 Tbsp.
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Cilantro, fresh, 2 cups (2 oz. wt.)
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Mint Leaves, fresh, 1/4 cup (.25 oz .wt.)
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Parsley, fresh, 2 cups (2 oz .wt.)
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Sparkle Salt, 1/4 tsp.
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Lemon Juice, fresh, 2 Tbsp.
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Mulberries or other dried fruit such as raisins or apricots, 1/3 cup
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Cherry Tomatoes, sliced in half, 1 1/2 cups (6 oz. wt.)
Preparation Method:
Preheat oven to 425 F.
Boil water in medium size sauce pot set on high heat.
Add in choice of broth mix: (fireball, soulfull, brainiac and curry are top picks) and oats.
Reduce heat to low, cover and cook 15-20 minutes or until liquid is absorbed.
While oats are cooking, place asparagus on 1/4 size sheet pan with olive oil and sprinkle with sparkle salt for flavor. Place in oven and roast 10 minutes.
Remove asparagus from oven and remove oats from heat when liquid is absorbed.
Set up food processor and pulse garlic until its minced.
Add in herbs, sparkle salt and lemon.
Pulse just until herbs are minced. Scrape out of bowl and place In medium size mixing bowl.
Place asparagus on cutting board and cut into 1-2" pieces. Add to herbs.
Place remaining ingredients into the bowl (including sliced cherry tomatoes and mulberries) and fold together until evenly combined.
Voila! Youre set!
Serve as a side dish or main meal, choice is yours!
Makes 4 1/2 cups
If you select soulfull classic, a sprinkle of ground cumin is absolutely perfect! Cucumbers would be another great addition as well.
Want to add a little bit of heat? Add 1/2 jalapeño or seeded Serrano for a little kick to your tabouleh!
Alternative Flavor Options:
