Rice Tabbouleh
Cooking Instructions:
- 3 cups cooked Lundberg® Long Grain White Rice
- 1 cup chopped, Italian flat-leaf parsley
- 3/4 cup chopped cucumber
- 3/4 cup chopped tomato
- 1/4 cup minced mint leaves
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tsp. salt
- 1 tsp. ground black pepper
In a large bowl, combine rice, parsley, cucumber, tomato, mint, olive oil, lemon juice, salt and pepper. Toss well. Makes 6 servings.
Recipe adapted from USA Rice Federation, www.usarice.com/consumer