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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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I love traditional tabbouleh, but I also like this option because my gluten-sensitive friends can enjoy it too. The more traditional tabbouleh recipes have a smaller amount of grain (bulgur) and the salad is mostly parsley. I am trying to find ways to incorporate more whole grains in my diet, so I have increased the proportion of grain to parsley, so that they are more even. Ingredients:
1 1/2 cups cucumbers, diced |
5 scallions, minced |
1 1/2 cups parsley, chopped |
2 cups tomatoes, chopped |
4 cups cooked and cooled brown rice |
5 garlic cloves, minced |
1 teaspoon sea salt |
fresh ground black pepper, to taste |
1 tablespoon dried mint |
1/3 cup olive oil |
1/4 cup lemon juice |
Directions:
1. Mix cucumber, scallions, parsley, tomatoes and brown rice.
2. Add garlic, salt and pepper, mint, olive oil and lemon juice.
3. Mix well.
4. Cover and chill at least an hour, or overnight.
5. Serve cold or at room temperature.
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