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Prairie Flavors H By Laura Araujo


Go around the world in a day, without leaving Oklahoma. This month’s recipes take you to Thailand for breakfast, the Middle East for lunch, and Mozambique, Africa for dinner. For more recipes, including a cake from Germany’s Black Forest, visit Oklahoma Living’s digital edition at www.ok- living.coop.


Thai Omelet Photos by Laura Araujo


Tabbouleh Salad


Breakfast: Thai Omelet Serves 2


✓ 4 eggs ✓ 1 ½ teaspoons fi sh sauce (or substitute soy sauce)


✓ 1 tablespoon water ✓ ¼ teaspoon white pepper ✓ 1 scallion, sliced into ¼-inch pieces ✓ 6 grape tomatoes, quartered ✓ ¼ cup chopped cilantro ✓ 2 tablespoons canola oil


IN A DAY T


In a medium bowl whisk together the eggs, fi sh sauce and water. Stir in the pepper, scallions, tomatoes and cilantro. Preheat a small nonstick skillet over me- dium-high heat. When it’s hot, add the oil. When the oil is very hot, pour in the egg mixture. When the egg is fi rm and golden on the bottom, fl ip and cook un- til set. Serve with Sriracha hot sauce and steamed jasmine rice.


Lunch: Tabbouleh Salad Serves 4 to 6


✓ ½ cup bulghur wheat ✓ 2 large bunches fl at-leaf parsley ✓ ½ large cucumber ✓ 2 scallions ✓ ½ cup fresh mint leaves ✓ 2 cups grape tomatoes ✓ 1 lemon ✓ ¼ cup olive oil ✓ ¼ teaspoon ground allspice ✓ Salt


Place the bulghur wheat in a medium bowl and cover with warm water; soak for 30 minutes and drain well in a wire sieve. Transfer back to the (dry) bowl. Remove the large stems from the parsley and chop it into small pieces; measure out 4 cups (loosely packed) and add it to the bowl. Cut the cucumber into ¼-inch chunks. Quarter the grape tomatoes. Slice the scallions into ¼-inch rounds. Stack the mint leaves, roll them up and slice them into thin julienne. Add the cucumber, tomatoes, scallions and mint to the bowl. Juice the lemon into a small bowl. Whisk in the olive and season with allspice and salt to taste. Toss the salad with the dressing just before serving.


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