Nutty Brown-Rice Tabbouleh
Recipe from
Food & Wine
Tabbouleh is a Middle Eastern salad typically made with bulgur (dried and ground or crushed wheat berries that are parboiled). Here, warm brown rice takes bulgur's place.
Servings:
10
Prep Time:
1 hr
Total Time:
1 hr 20 mins
Ingredients
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2 cupsshort-grain brown ricesee savings
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1/2 cupdried apricotssee savings
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1/2 cupsliced almondssee savings
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1/4 cuppine nutssee savings
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1/4 cupextra-virgin olive oilsee savings
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3 tablespoonsfresh lemon juicesee savings
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2 cupschopped parsleysee savings
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1 cupchopped cilantrosee savings
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1/2 cupchopped mintsee savings
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1/4 cupsalted toasted sunflower seedssee savings
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1 cupcherry tomatoes, halvedsee savings
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Salt and freshly ground peppersee savings
Directions
1.
In a saucepan, bring the rice and 1 quart of water to a boil. Cover and cook over low heat for 50 minutes, or until the rice is tender. Let stand for 5 minutes; fluff with a fork.
2.
In a bowl, cover the apricots with hot water. Let stand for 10 minutes. Drain and chop.
3.
Preheat the oven to 350 degrees. Spread the almonds and pine nuts on a baking sheet and toast until golden, about 5 minutes.
4.
In a large bowl, whisk the oil with the lemon juice. Add the rice, apricots, almonds, pine nuts, parsley, cilantro, mint, sunflower seeds, and tomatoes to the dressing. Toss well, season with salt and pepper and serve.
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