Wild Rice Tabbouleh
Author: 
Recipe type: Vegan
Prep time: 
Total time: 
Serves: 5
 
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
  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!
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2011/06/27/wild-rice-tabbouleh/