Brown Rice Tabouli

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

• Ready In: 24 hrs 3 mins
• Serves: 6
• Yields: 1 salad

Ingredients

• 1 1⁄2 cups Minute brown rice
• 1 1⁄2 cups water
• 1⁄4 cup lemon juice
• 1⁄4 cup lime juice
• 1⁄4 cup olive oil
• 3  garlic cloves, minced
• 1 1⁄2 cups fresh cilantro (stemmed and chopped)
• 1⁄4 cup of fresh mint (chopped)
• 1⁄2 cup green onion (chopped)
• 1  medium cucumber (seeded and chopped)
• 3  plum tomatoes (seeded and chopped)
• 1  pint grape tomatoes (cut in half, sustitute for plum tomatoes)
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

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.