TABBOULEH (GLUTEN-FREE)

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Tabbouleh (Gluten-Free) image

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

1 1/2 cups cucumbers, diced
5 scallions, minced
1 1/2 cups parsley, chopped
2 cups tomatoes, chopped
4 cups cooked and cooled brown rice
5 garlic cloves, minced
1 teaspoon sea salt
fresh ground black pepper, to taste
1 tablespoon dried mint
1/3 cup olive oil
1/4 cup lemon juice

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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