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
- Boil water in medium-sized pot and add rice. Cook for fifteen minutes and drain. Set aside.
- In a large mixing bowl, mix cucumbers, cherry tomatoes, shallots, celery, parsley, and mint.
- 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.
- Pulse rice in food processor until rice is texture of small pearls. Remove and add to mixing bowl and thoroughly mix.