Brown Rice Tabbouleh Food

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

Ingredients

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.

BROWN RICE TABBOULEH WITH EGGS & PARSLEY

Brown rice tabbouleh with eggs & parsley image

Pack up this tasty rice salad for a healthy vegetarian lunch. It's full of fibre, folate and vitamin C and is topped with protein-rich boiled eggs

Provided by Sara Buenfeld

Categories Dinner, Lunch, Side dish

Time 30m

Number Of Ingredients 9

Ingredients

75g brown basmati rice
fresh thyme , a sprig
160g celery , chopped
2 large eggs
1 tsp vegetable bouillon
1 small lemon , zest and juice
1 small red onion , finely chopped
3 tbsp parsley , chopped
1/2 pomegranate , seeds only

Steps:

Simmer the rice with the thyme and celery for 20 mins until tender. Meanwhile, boil the eggs for 7 mins, then cool in cold water and carefully peel off the shell.
Drain the rice and tip into a bowl. Add the bouillon, lemon zest and juice, and red onion, then stir well and scatter over the parsley and pomegranate. Spoon onto plates or into lunchboxes, then halve or quarter the eggs and arrange on top.

Nutrition Facts : Calories 304 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium

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