Brown Rice Tabouli Salad
Tabouli is a delicious way to use antioxidant-rich parsley and stomach soothing mint. This zesty salad is a fabulous source of fibre, vitamins A and C, and also calcium. It can be eaten as a side grain salad or as a mid-day meal. This recipe also offers a great alternative to use up left-over rice!
Ingredients:
| Brown rice, cooked | 3 cups | 750 mL |
| Salt (optional) | 1 tsp | 5 mL |
| Lemon juice | ¼ cup | 65 mL |
| Garlic, crushed | 1 tsp | 5 mL |
| Olive oil | ¼ cup | 65 mL |
| Mint, fresh | 1 tsp | 5 mL |
| Ground pepper | To taste | To taste |
| Tomatoes, diced | 2 medium | 2 medium |
| Parsley, fresh, chopped | 1 cup | 250 mL |
| Red pepper, diced | ½ cup | 125 mL |
| Green onions, chopped | ½ cup | 125 mL |
| Cucumber, diced | 1 medium | 1 medium |
| Feta cheese, low-fat | 1 cup | 250 mL |
| Black olives, sliced | 1 cup | 250 mL |
Directions:
- Combine rice, salt, lemon juice, garlic, olive oil, pepper and mint, mix well.
- Cover and put in refrigerator for at least 2 hours.
- Just before serving, mix in tomatoes, parsley, cucumber, red pepper, and onions. Garnish with feta cheese and olives.
Optional: to add extra flavour, cook rice in low-sodium chicken broth
Makes 6 servings (325 g /serving). 1 serving = 3/4 cup.
