Brown Rice Tabbouleh
Prep Time
Serves
Cooking Mode
½ cup uncooked long grain brown rice
1 ½ cups vegetable broth
2 tbsp olive oil
2 tbsp lemon juice
½ tsp minced garlic
½ English cucumber, finely diced
4 Roma tomatoes, seeded and diced
⅓ cup finely chopped parsley
¼ cup finely chopped fresh chives
2 tbsp finely chopped fresh mint
¼ tsp each salt and pepper
½ cup uncooked long grain brown rice
1 ½ cups vegetable broth
2 tbsp olive oil
2 tbsp lemon juice
½ tsp minced garlic
½ English cucumber, finely diced
4 Roma tomatoes, seeded and diced
⅓ cup finely chopped parsley
¼ cup finely chopped fresh chives
2 tbsp finely chopped fresh mint
¼ tsp each salt and pepper
Directions
1Rinse 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.
2In 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.
Disclaimer
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Personal Note
Personal Note
