This rice tabbouleh is a nice alternative to traditional bulgar tabbouleh and a delicious way to use up leftover rice.
The Moosewood cookbook’s version of bulgar salad, called “tabouli,” is a favorite of mine. I love the garlic and lemon flavors. But, it’s okay to like more than one version of a dish and I’m really enjoying a brown rice version that I adapted from the rice “tabbouleh” recipe in the Falastin cookbook. The cinnamon and sumac provide a unique flavor that I’ve never had in in this salad before and I really enjoy it. Brown rice gives it a nice chewy texture.
The next time you make rice, be sure to make extra so that you can make a batch of tabbouleh!
This recipe requires a fair amount of chopping, but it is worth it. It makes four to six servings.
Ingredients
You’ll need the following ingredients to make this rice tabbouleh.
- 4 cups parsley leaves, finely chopped
- 1 cup mint leaves, thinly sliced
- 2 medium tomatoes, finely chopped
- 2 small Persian cucumbers or 1/2 medium English cucumber, finely chopped (unpeeled)
- 3 scallions, thinly sliced
- 1 cup cooked brown rice
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon Kosher salt, or more to taste
- Fresh ground pepper, to taste
- 1/4 teaspoon ground cinnamon
- 1 3/4 teaspoon sumac
Directions
Add the parsley, mint, tomatoes, cucumbers, scallions and rice to a large bowl.
In a small bowl, stir together the lemon juice, olive oil, salt, pepper, cinnamon and sumac.
Pour the liquid over the other ingredients and stir everything together. Taste and adjust the salt and pepper.
This salad tastes best just after you mix the ingredients, but it is very good served later. I make a double batch and keep some in the refrigerator for another day. Pull it out of the refrigerator a little while before serving, so that it isn’t too cold. Add a little more lemon juice and olive oil and stir it before serving.
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