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Lebanese Brown Rice Tabouli<br><br>
Category: Salad<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
1 cup brown basmati rice<br><br><br><br>
2¼ cups water<br><br><br><br>
1 teaspoon sea salt<br><br><br><br>
1 teaspoon vinegar<br><br><br><br>
1 tablespoon olive oil<br><br><br><br>
1 teaspoon tamari<br><br><br><br>
2 tablespoons lemon juice<br><br><br><br>
½ teaspoon black pepper<br><br><br><br>
¼ large white onion, or ½ of a medium one, chopped<br><br><br><br>
2 tablespoons dried parsley<br><br><br><br><br><br>
Cook rice in rice cooker with salt and vinegar. Set aside and cool completely. In a small bowl, whisk together olive oil, tamari, lemon juice and pepper. Pour this liquid over the cooled rice. Top with onion and parsley and toss until completely mixed. Chill at least 1 hour.<br><br><br><br><br><br>
Additional comments:<br><br>
This makes an excellent quickie lunch. I sometimes make a double batch of this and eat it for days on end, along with a falafel ball or two and a pint of soy milk.
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