Brown Rice Tabouli

READY IN: 24hrs 3mins
Recipe by dlspoison

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 is the best the next day. I even took it to my church picnic and got rave reviews.

Top Review by NoThyme2Cook

We loved this at our family Memorial Day dinner. I usually use parsley in tabouli, but I LOVED it with cilantro. I made a few changes--used quinoa instead of rice, chicken broth instead of water, and left out the mint.

Ingredients Nutrition


  1. 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.
  2. As the rice is cooling, prepare the other ingredients. Add these once the rice is COMPLETELY cool.
  3. For best results let stand overnight.
  4. 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.

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