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!
- 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
- 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.
- Set aside.
- In a separate bowl, mix all of the remaining ingredients
- 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!
