Wild rice replaces bulgar wheat in this fresh spin on the Mediterranean classic.
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
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!
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2011/06/27/wild-rice-tabbouleh/