TABBOULEH (GLUTEN-FREE)
I love traditional tabbouleh, but I also like this option because my gluten-sensitive friends can enjoy it too. The more traditional tabbouleh recipes have a smaller amount of grain (bulgur) and the salad is mostly parsley. I am trying to find ways to incorporate more whole grains in my diet, so I have increased the proportion of grain to parsley, so that they are more even.
Provided by Susiecat too
Categories < 15 Mins
Time 10m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix cucumber, scallions, parsley, tomatoes and brown rice.
- Add garlic, salt and pepper, mint, olive oil and lemon juice.
- Mix well.
- Cover and chill at least an hour, or overnight.
- Serve cold or at room temperature.
Nutrition Facts : Calories 222.5, Fat 6, SaturatedFat 0.9, Sodium 154.4, Carbohydrate 38.4, Fiber 2.3, Sugar 1.4, Protein 4.3
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