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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 Ways To Live Green Plus Spend less Money In The Kitchen.

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A lot of electrical power is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is actually clean, which means that the motor needs to operate less frequently, will also save electricity.

From the above it ought to be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite straightforward to live green, all things considered. Largely, all it takes is a little common sense.

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

The ingredients needed to make Japanese Tabbouleh with Mixed Grains:
  1. Prepare 100 ml Mixed grain and millet (glutinous millet, amaranth and quinoa)
  2. Get 50 grams Canned sweet corn (without brine)
  3. Provide 1 medium ●Tomato (cut into 7 to 8 mm cubes)
  4. Provide 1 ●Cucumber (cut into 7 to 8 mm cubes)
  5. Prepare 1 Aubergine (cut into 7 to 8mm cubes)
  6. Take 1 tbsp ★Olive oil
  7. You need 3 ●Shiso leaves (chopped)
  8. Get 1 ●Myoga (chopped, optional)
  9. Prepare 2 tbsp ●Chopped green onion (or chopped onion)
  10. Take 1 ◎Herb salt (or plain salt)
  11. Get 1 dash ◎Black pepper
  12. You need 2 tbsp ◎Lemon juice
  13. Take 2 tbsp ◎Olive oil
  14. Get 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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