Red Rice Tabbouleh Salad

Ingredients

  • 1 1/2 cups vegetable stock
  • 1 cup long grain red rice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon lemon zest
  • 1/3 cup fresh lemon juice
  • sea salt and freshly milled pepper, as desired
  • 1 1/2 cups tomato, seeded and diced, about 2 medium tomatoes
  • 1 cup English cucumber, peeled, seeded and diced
  • 3/4 cup fresh parsley, finely chopped
  • 1 tablespoon fresh mint, chopped

Preparation

  1. In a saucepan, bring the vegetable stock to a simmer. Rinse the rice in a strainer under cold water until water runs clear. Allow to drain, then add to simmering broth. Add splash of olive oil if desired. Stir, cover, and reduce heat to low and cook for 25 to 30 minutes or until rice is tender/chewy. Remove from heat and allow to stand 5 minutes. Fluff with a fork and allow to cool.
  2. In a large bowl, whisk together olive oil, lemon zest, lemon juice, salt and pepper. Add remaining ingredients and cooled rice. Toss thoroughly, taste and adjust seasonings.

Categories

  • Salad
  • Side Dish
  • Grain
  • Vegetable
  • Dairy Free
  • Vegan
  • Vegetarian
  • MHealthy

Nutrition Information

Serves
8
Calories
138.00
Total Fat (g)
4.00
Saturated Fat (g)
1.00
Sodium (mg)
12.00
Total Carbohydrates (g)
23.00
Dietary Fiber (g)
2.00
Protein (g)
3.00