Brown Rice Tabbouleh

  • Prep Time 20 min
  • Total Time 1 h 10 min
  • Serves: 4

Ingredients

  • 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

Directions

  • Step 1

    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.

  • Step 2

    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

  • Nutrition Description Per serving (1 cup/250 mL)
  • Calories 190
  • Fat 8 g
  • Saturated Fat 1 g
  • Carbs 28 g
  • Protein 4 g
  • Fibre 2 g
  • Sodium 290 mg