Wild Rice Tabbouleh

Tabbouleh is traditionally made with bulgur wheat, but you know I don’t like to make things the way they’re “supposed” to be made! I chose Wild Rice for this recipe because I just love it: It’s sweet, nutty, I love the texture, and who knew it was high in protein, low in fat, a great source of potassium and niacin, and gluten free?

This unbelievably refreshing salad gets me dreaming about summer, grilling and 4th of July cook-outs. It’s also what I would classify as “lazy gourmet.” It has such an incredible flavor with minimal effort and completely natural ingredients.

Ingredients:

  • 1 and 1/2 Cups Wild Rice
  • 1 and 1/2 Cups Chopped Parsley
  • 3/4 Cup Fresh Chopped Mint
  • 1 Cup Cherry Tomatoes, quartered
  • 1 Cup Diced Cucumber
  • 1 Cup Chopped Green Onions (scallions)
  • 1/4 Cup Lemon Juice
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 tsp Ground Sea Salt
  • 1/2 tsp. Freshly Ground Black Pepper

Cook rice according to directions, drain, rinse, and allow to cool. Alternatively, Trader Joe’s has pre-cooked Wild Rice in bags which is what I use. I simply scoop out 1 1/2 cups and rinse in cool water. Set aside.

In a separate bowl, mix all of the remaining ingredients. Wow… I can’t believe I’m halfway through with the instructions already!

Gently stir in Wild Rice and mix evenly. Put all ingredients into a covered container and place in the refrigerator overnight. It tastes best when it has been allowed to marinate in all of the delicious juices.

Serve cold as a side salad, as a topper on your seared Ahi Tuna, grilled Tilapia, or try with Pita Chips as an interesting salsa!

Recipe bonus: If you eat this salad after dinner, your breath will taste minty fresh!


Wild Rice Tabbouleh
 
Prep time
Total time
 
Wild rice replaces bulgar wheat in this fresh spin on the Mediterranean classic.
Author:
Recipe type: Vegan
Serves: 5
Ingredients
  • 1 and ½ Cups Wild Rice
  • 1 and ½ Cups Chopped Parsley
  • ¾ Cup Fresh Chopped Mint
  • 1 Cup Cherry Tomatoes, quartered
  • 1 Cup Diced Cucumber
  • 1 Cup Chopped Green Onions (scallions)
  • ¼ Cup Lemon Juice
  • ¼ Cup Extra Virgin Olive Oil
  • 1 tsp Ground Sea Salt
  • ½ tsp. Freshly Ground Black Pepper
Instructions
  1. Cook rice according to directions, drain, rinse, and allow to cool. Alternatively, Trader Joe’s has pre-cooked Wild Rice in bags which is what I use. I simply scoop out 1½ cups and rinse in cool water.
  2. Set aside.
  3. In a separate bowl, mix all of the remaining ingredients
  4. Gently stir in Wild Rice and mix evenly.
  5. Put all ingredients into a covered container and place in the refrigerator overnight. It tastes best when it has been allowed to marinate in all of the delicious juices.
  6. Serve cold as a side salad, as a topper on your seared Ahi Tuna, grilled Tilapia, or try with Pita Chips as an interesting salsa!

 

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