Brown Rice Tabbouleh

Brown Rice Tabbouleh

I love tabbouleh to serve when entertaining because it’s one of those forgiving salads that doesn’t mind hanging around for an hour or so.

serves 2-3 as a side
2 tablespoons sherry vinegar
1 cup cooked brown rice
1 bunch flat leaf parsley
1/2 bunch mint, leaves picked
handful almonds

1. Combine vinegar with 4 tablespoons extra virgin olive oil in a large bowl. Season with salt & pepper.

2. Toss in rice.

3. Finely slice parsley stalks and leaves. Add to the rice with the mint.

4. Toss, taste and season if needed. Serve with almonds scattered over the top.

Leftover Potential

Will keep in the fridge for up to a week, the almonds will go a little soggy but it won’t be the end of the world.

Variations for Serving Sizes

Easily increases as long as your salad bowl is large enough. If not, consider making and tossing in 2 batches or more.

Variations

nut-free – replace the almonds with fried shallots or onion from an asian grocery store OR add in a few tablespoons finely chopped red onion.

grain-free / slow carb – replace the rice with a cup full of cooked or canned lentils or canned white beans.

lemon tabbouleh – replace vinegar with lemon juice and toss in the grated zest of a lemon. Brilliant as a side to serve with fish.

quinoa tabbouleh – replace rice with cooked quinoa.

traditional tabbouleh – soak 2/3 cup cracked wheat in water until soft (about 15 minutes) drain and add to the salad in place of the rice. Also add a couple of chopped de-seeded tomatoes and a few tablespoons finely chopped red onion.

Problem Solving Guide

difficult to eat – sometimes herbs can be coarse and tough to chew. If this is the case, chop the parsley more finely and either tear or chop the mint.

bland – make sure you’re generous with the salt and it may need a little more lemon juice if you like it sharp.

too dry – the rice can soak up quite a bit of dressing. Add a little more oil and a splash of vinegar if it is too dry.

no sherry vinegar? – lemon juice would be my first choice for a substitute, followed by white wine or champagne vinegar.

Serving Suggestions

Great as a refreshing side salad to most meat, fish and poultry dishes. Or try it with grilled halloumi cheese. Especially good with hummus and falafels.

To turn into more of a main course salad, increase the amount of nuts or add in chunks of avocado, some shredded cooked chicken or some halved hard boiled eggs.

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