Serves 6
216 cal · 45 min
Brown Rice Tabbouleh
Recipe GLPR63345f0f83eb22
A fresh and vibrant grain salad featuring fluffy cooked brown rice tossed with crisp cucumber, ripe tomato, and aromatic herbs like parsley and mint. The mixture is bound together with a bright lemon and olive oil dressing, creating a wholesome, Mediterranean-inspired dish that's perfect as a side or light main course.
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Ingredients
3 cups cooked brown rice
3/4 cup cucumber, finely diced
3/4 cup tomato, finely diced
1/2 cup fresh parsley, finely chopped
1/4 cup fresh mint leaves, finely chopped
1/4 cup green onions, sliced thin
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
In a large mixing bowl, combine the cooked brown rice, diced cucumber, diced tomato, chopped parsley, chopped mint, and sliced green onions.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well combined.
Pour the dressing over the rice mixture and toss gently but thoroughly, ensuring all ingredients are evenly coated and distributed.
Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the salad to chill. Stir gently before serving.
