Ingredients
-
1 1/2
-
1 1/2
-
1/4
-
1/4
-
1/4
-
3
-
1 1/2
-
1/4
-
1/2
-
1
-
3
-
1
-
1/4
-
1/8
-
Directions
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 , We loved this at our family Memorial Day dinner I usually use parsley in tabouli, but I LOVED it with cilantro I made a few changes–used quinoa instead of rice, chicken broth instead of water, and left out the mint , We loved this at our family Memorial Day dinner I usually use parsley in tabouli, but I LOVED it with cilantro I made a few changes–used quinoa instead of rice, chicken broth instead of water, and left out the mint
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Steps
|
1
Done
|
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
Done
|
as the Rice Is Cooling, Prepare the Other Ingredients. Add These Once the Rice Is Completely Cool. |
|
3
Done
|
For Best Results Let Stand Overnight. |
|
4
Done
|
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. |
