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brown rice & almond tabbouleh
From Stonesoup
serves 3-4
I’ve used short grain brown rice. By all means use whichever rice or grain you like best.
I’ve made this really substantial by adding a heap of almonds and serving with natural yoghurt. If you were serving as a side dish you could easily get by with a quarter of the nuts or ditch them all together.
Lovely with fish or lamb, it’s a brilliant little BBQ salad as it takes hardly any time to whip up if you use my rice tip (see above) and it’s happy to sit around in the fridge while you hang out with your guests. Makes a great work lunch.
I was too lazy to toast my almonds last time I made this and I actually really liked the subtle sweet nutiness. Feel free to toast if that’s your preference.
2C cooked brown rice (approx 250g / 9oz)
I bunch mint, leaves picked
1 bunch flat leaf parsley
1/2 small red onion, finely chopped
1/4C lemon juice
1/4C extra virgin olive oil
1C whole almonds (approx 100g)
pita bread, to serve, optional
natural yoghurt, to serve, optional
If using precooked rice, place in a bowl and pour over boiling water. Allow to stand for about 30 seconds then drain and rinse well with cold water to cool.
Chop off and discard about half of the parsley stalks. Then finely chop the remaining bunch with the rest of the stalks and leaves. Chop mint. In a large salad bowl stir herbs and onion through drained rice.
Combine lemon juice and oil and season well. Dress salad and toss though nuts.
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