Tabbouleh is traditionally made with bulgur, but a number of other grains, including rice, can also be used. Developed by Julie DeMatteo, this was a winner in a “Rice to the Rescue!” recipe contest sponsored by USA Rice.
3 cups cooked rice (preferably brown)
1 cup chopped, Italian flat-leaf parsley
¾ cup chopped cucumber
¾ cup chopped tomato
¼ cup minced mint leaves
¼ cup olive oil
¼ cup lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
Combine all ingredients in a large bowl and toss well.
Recipe and photo courtesy of USA Rice
Jane Richards says: Can’t wait to try this. Serving it for lunch today, but don’t know what to serve with it.
Hannah-Oldways says: The sky’s the limit! A green salad, a protein like fish or tofu, a bean or legume-based dish…
Denise White says: Roast chicken, salmon steaks, lamb chops. It goes with most protiens…
Maggie W says: We eat it with steak kebabs or kefta
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