Did my tabouli sprout?!

D

dawnnys

Well-known member
Can it do that? I made some a few days ago, with bulgur, parsley, olive oil, tomatoes, mint, lemon juice, etc., and it didn't have stringy things in it then, but does now. I have seen it like that at salad bars before, but just assumed it was something different that they put in thiers, some strange herb or green.

It looks like the bulgur sprouted to me! I sure wish I could find it as a mix - it was a tedius thing to chop up all the parsley. Maybe I'll buy myself a mezzaluna in the near future and make it again.

 
It was probably the seeds in the tomatoes. . .

bulghur cannot sprout as it is chipped into pieces and steamed/cooked before being dried and packaged as bulghur.

I have had the seeds in old tomatoes on that I have had on the counter sprout inside the tomato.

Look at one of the stringy things and see if it has a round, coin shaped head on it; if it does it is probably a tomato seed.

How thick are the stringy things? It's not mold is it?

 
I googled

and found one article about it sprouting. At link, poster says:

"When I read on the bag of organic bulgur/cracked wheat that it was “parboiled and cracked” (or something like that, the bag is gone now), I wasn’t sure if I could still get it to sprout, but sure enough, I did see some tiny sprouts shooting out. The sprouting makes this a much more nutritious recipe."

They looked like little alfalfa sprouts and I guess they added extra nutrition.

http://kellythekitchenkop.com/2009/06/tabouli-salad-recipe-a-fresh-delicious-dip-or-salad.html

 
No, don't think it was from the tomatoes. I took the seeds out first, and

they were thin and thread-like, like alfalfa sprouts. No, not mold ;o)

If only my tomato seeds would sprout so easily! I have some heirloom ones I'd like to replant next year. Also the sweetest cherry tomatoes from this summer, saving those seeds too.

 
By the way, I let my tabouli sit in the refrigerator overnight instead of pre-soaking it, and

(presoaking the bulgar, I mean)

that way it didn't get a fermenty taste. I think the lemon juice prevented the fermentation of it. The more it sat, the better it got, and the more it sprouted. Used up my parsley from the backyard too, before the frost got it.

 
You must log in or register to reply here.
Back
Top