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Prep 10 mins
Cook 0 mins
I love traditional tabbouleh, but I also like this option because my gluten-sensitive friends can enjoy it too. The more traditional tabbouleh recipes have a smaller amount of grain (bulgur) and the salad is mostly parsley. I am trying to find ways to incorporate more whole grains in my diet, so I have increased the proportion of grain to parsley, so that they are more even.
- Mix cucumber, scallions, parsley, tomatoes and brown rice.
- Add garlic, salt and pepper, mint, olive oil and lemon juice.
- Mix well.
- Cover and chill at least an hour, or overnight.
- Serve cold or at room temperature.