Brown Rice Tabbouleh

Monday, March 10th 2014, 9:43 am
By: News On 6



o 4 cups cooked brown rice, cooled

o 1 1/2 cups zucchini, seeded and small dice

o 1 1/2 cups English cucumbers, seeded and small dice

o 20 -25 grape tomatoes, halved ( quartered, if large or cherry tomatoes)

o 1 medium purple onion, small dice

o 1 cup parsley, packed and minced

o 1/2 cup cilantro, packed and minced

o 1/2 cup spearmint, packed and minced


o 1/2 cup fresh lemon juice

o 1/2 cup olive oil

o 2 teaspoons yellow mustard

o 1 1/2 teaspoons ground cumin

o salt and pepper, to taste


1. Combine all salad ingredients in a large bowl.

2. Whisk together dressing ingredients, adding salt and pepper to taste. Toss salad with dressing.

3. Allow to set in refrigerator 2-3 hours to allow flavors to mingle. Mix well before serving.