i stumbled across this recipe on Mideats one evening looking for a mediterranean side dish that wouldn’t require me to go to the grocery store. my husband loved the fresh flavors and immediately requested that it go in the ‘summer keepers’ pile.
Prep Time: 60 min | Cook Time: 15 min | Yields:
- 3 cups cooked basmati rice (rice, water, salt, olive oil)
- 2 bunches flat-leaf parsley, finely minced
- 2 medium ripe tomatoes, finely chopped
- 2 small cucumbers or half of a large cucumber, finely chopped
- 3 lemons, squeezed
- 1/2 cup extra virgin olive oil (need to be quality, this flavor comes through)
- 1 tsp kosher salt
Prepare rice then refrigerate until cool. To prepare rice, either follow package instructions according to your purchased brand or mideat’s instructions here.
Wash and chop, parsley (removing stems), tomatoes and small cucumbers. Combine and set aside.
Combine olive oil, salt and lemon juice. Set aside.
Make sure cooled rice grains are fluffy and separated. Stir in tomato/parsley/cucumber mixture.
Dress rice mixture with desired amount of oil/sat/juice mixture just before serving.
Store rice and dressing separately to keep the rice tabbouleh fresh.
Add 4 scallions, finely chopped. Personally, I’ve never been a huge fan of these little guys, so I like to omit them.