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Radicchio Cups with Tabbouleh

Radicchio Cups with Tabbouleh Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 8 oz. organic mozzarella cheese
  • 1 Tbsp. fresh organic peppermint, chopped
  • 3 medium organic tomatoes, seeded and diced
  • 8 leaves organic radicchio
  • 3 Tbsp. organic extra virgin olive oil
  • 1 c. organic bulgur
  • 1 whole organic lemon, juiced
  • 4 medium organic spring onions, chopped
  • 1 Tbsp. fresh organic Italian parsley, plus garnish
Instructions
  1. Cook bulgur according to package directions. Drain thoroughly in a sieve, pressing out the excess water. Mix together the oil, lemon juice, salt (if using), and pepper in a bowl. Add the bulgur wheat, then mix well, making sure the grains are coated with the dressing. Leave at room temperature for about 15 minutes so the bulgur wheat can absorb some of the flavors. Stir in the spring onions, parsley, mint, and tomatoes. Separate out the leaves from the radicchio and select the best cup-shaped ones. Spoon a little of the tabbouleh into each one, topping with mozzarella cubes. Arrange on individual plates or on a serving platter and garnish with flat-leaf parsley sprigs.
 

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Nutrient Information Per Batch

1656.66 kcal Calories, 1383.16 mg Calcium, 147.05 g Carbohydrate, 176.96 mg Cholesterol, 95.44 g Total Fat, 38.67 g Fiber, 8.73 mg Iron, 363.07 mg Magnesium 2247.87 mg Potassium, 74.14 g Protein,42.24 mcg Selenium, 1481.69 mg Sodium, 14.4 g Sugars, 10.83 mg Zinc, 35.83g Saturated fat, 0 trans Fat, 45.78 g Monounsaturated fats, 7.49 g Polyunsaturated fats, 5586.54 IU Vitamin A, 0.99 mg Vitamin B6, 0 mcg Vitamin B12, 151.75 mg Vitamin C, 0 IU Vitamin D, 9.91 Vitamin E, 415.38 mcg Vitamin K, 209.95 mcg Folate,0.64 mg Vitamin B1(Thiamin),10.37 mg Vitamin B3(Niacin),1.02 mg Vitamin B2(Riboflavin), 9494.37 mcg Lycopene, 7318.99 mcg Lutein and Zeaxanthin, 0.4 g ALA, 0 g EPA, 0 gDHA,1379.52 mg Phosphorous, 5.13 mg Manganese, 372.69 mcg Alpha carotene, 2362.69 mcg Beta carotene, 0 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Red Meat
  • No Yeast
  • No Tubers
  • No Legumes
  • No Corn
  • No Peanuts
  • No Pork
  • No Poultry
  • No Fish
  • No Eggs
  • No Shellfish
  • No Nuts
  • No Seeds
  • No Soy

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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