Tabouli is one of those refreshing side dishes that go beyond the ordinary. Technically, tabouli is a salad because of all the fresh vegetables that make up the core of the dish. Now, what makes tabouli go beyond the ordinary is that the fresh vegetables are incorporated with a grain, making it a hybrid between salad and a side dish.
Originally of Middle Eastern descent, tabouli (also called tabbouleh) is often made with cracked wheat, bulgur, couscous, or quinoa. All four of these grains have a small, pearl-like consistency that marries well with the vegetables and dressing. Today, we are going to make our tabouli using white rice. Only, instead of keeping the grain long, we are going to pulse the cooked rice in a food processor until it becomes its own small, pearl-like consistency.
This dish compliments grilled chicken or fish quite nicely. No need to make a separate side dish and a salad, tabouli is both!
WHITE RICE TABOULI SALAD
- 1 cup Riceland long grain white rice
- 1 English cucumber, peeled and finely chopped
- 8 ounce cherry tomatoes, cubed
- 1 shallot, minced
- 1 celery stalk, finely chopped
- ½ cup fresh parsley leaves, chopped
- 4 fresh mint leaves, chopped
- ½ tablespoon lemon juice
- ¼ teaspoon onion powder
- 2 garlic cloves, minced
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 2 scallions, minced
- 2 tablespoons extra virgin olive oil
1. Bowl water in medium-sized pot and add rice. Cook for fifteen minutes and drain. Set aside.
2. In a large mixing bowl, mix cucumbers, cherry tomatoes, shallots, celery, parsley, and mint.
3. In a small mixing bowl, mix lemon juice, onion powder, garlic, salt pepper, scallions, and olive oil. Add to large mixing bowl and thoroughly mix.
4. Pulse rice in food processor until rice is texture of small pearls. Remove and add to mixing bowl and thoroughly mix.
Post by The Women Bloggers member Lyndi Fultz of nwafoodie who writes about the simplicity of fresh ideas when it comes to the exploration of food, eating, and enjoying life.nwafoodie is a hub for food happiness.