Brown Rice Tabbouleh Recipes

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BROWN RICE TABBOULEH



Brown Rice Tabbouleh image

Time 1h10m

Number Of Ingredients 11

1/2 cup uncooked long grain brown rice 125 mL
1 1/2 cups vegetable broth 375 mL
2 tbsp olive oil 30 mL
2 tbsp lemon juice 30 mL
1/2 tsp minced garlic 2 mL
1/2 English cucumber, finely diced 0
4 Roma tomatoes, seeded and diced 0
1/3 cup finely chopped parsley 75 mL
1/4 cup finely chopped fresh chives 60 mL
2 tbsp finely chopped fresh mint 30 mL
1/4 tsp each salt and pepper 1 mL

Steps:

  • Rinse the rice and drain well. Combine the rice and broth in a saucepan and bring to a boil. Cover and reduce heat to a low simmer. Cook until the liquid is absorbed, 40 to 45 min. Remove from heat and let stand for 5 min. Fluff with a fork and transfer to a large bowl to cool to room temperature.
  • In a mixing bowl, whisk together the olive oil, lemon juice and garlic. Stir in the diced cucumber, tomatoes, cooled rice, parsley, chives and mint until blended. Season with salt and pepper. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 190, Fat 8, SaturatedFat 1, Carbohydrate 28, Protein 4, Fiber 2, Sodium 290

BROWN RICE TABOULI



Brown Rice Tabouli image

Tabouli is a great side or light snack on a hot summer day. My version is for those that DON'T like bulgar or are gluten sensitive. I also have additions to make this a "one dish wonder" for a complete meal and/or more veggies to satisfy the pallet of vegetarians and meat-eaters alike. This recipe can also be made with bulgar or barley...it is the best the next day. I even took it to my church picnic and got rave reviews.

Provided by dlspoison

Categories     Brown Rice

Time P1DT3m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 14

1 1/2 cups Minute brown rice
1 1/2 cups water
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup olive oil
3 garlic cloves, minced
1 1/2 cups fresh cilantro (stemmed and chopped)
1/4 cup of fresh mint (chopped)
1/2 cup green onion (chopped)
1 medium cucumber (seeded and chopped)
3 plum tomatoes (seeded and chopped)
1 pint grape tomatoes (cut in half, sustitute for plum tomatoes)
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Bring the water to a boil and add the rice, cook to desired doneness or as per package directions. Add the juices and oil, stir thoroughly with a FORK! This will fluff the rice and distribute the liquids evenly to prevent sticking. Cool completely.
  • As the rice is cooling, prepare the other ingredients. Add these once the rice is COMPLETELY cool.
  • For best results let stand overnight.
  • Optional add ins (for each 1/2 c of add in, add one serving to the total no. of servings shown): 1 cup diced FRESH mozzarella, 1/4 cup chopped green pepper, 1/4 cup chopped red pepper, 1/4 cup chopped yellow pepper, 1 sm can of white chicken breast.

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