Brown Rice Tabouli Food
TABOULI
Steps:
- In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy.
BROWN RICE TABOULI
Tabouli is a great side or light snack on a hot summer day. My version is for those that DON'T like bulgar or are gluten sensitive. I also have additions to make this a "one dish wonder" for a complete meal and/or more veggies to satisfy the pallet of vegetarians and meat-eaters alike. This recipe can also be made with bulgar or barley...it is the best the next day. I even took it to my church picnic and got rave reviews.
Provided by dlspoison
Categories Brown Rice
Time P1DT3m
Yield 1 salad, 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring the water to a boil and add the rice, cook to desired doneness or as per package directions. Add the juices and oil, stir thoroughly with a FORK! This will fluff the rice and distribute the liquids evenly to prevent sticking. Cool completely.
- As the rice is cooling, prepare the other ingredients. Add these once the rice is COMPLETELY cool.
- For best results let stand overnight.
- Optional add ins (for each 1/2 c of add in, add one serving to the total no. of servings shown): 1 cup diced FRESH mozzarella, 1/4 cup chopped green pepper, 1/4 cup chopped red pepper, 1/4 cup chopped yellow pepper, 1 sm can of white chicken breast.
BROWN RICE TABBOULEH
Time 1h10m
Number Of Ingredients 11
Steps:
- Rinse the rice and drain well. Combine the rice and broth in a saucepan and bring to a boil. Cover and reduce heat to a low simmer. Cook until the liquid is absorbed, 40 to 45 min. Remove from heat and let stand for 5 min. Fluff with a fork and transfer to a large bowl to cool to room temperature.
- In a mixing bowl, whisk together the olive oil, lemon juice and garlic. Stir in the diced cucumber, tomatoes, cooled rice, parsley, chives and mint until blended. Season with salt and pepper. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 190, Fat 8, SaturatedFat 1, Carbohydrate 28, Protein 4, Fiber 2, Sodium 290
TABOULI
My mom's tabouli recipe that has been tweaked - the tabouli was a year long work in progress! The first picture is of the recipe prior to the major tweak - and it wasn't my favorite. Now, with the improved recipe, I could literally live off this stuff - especially when I pare it with Recipe #218012 or spread it in my Recipe #331572!
Provided by ThatSouthernBelle
Categories Lebanese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak bulgar wheat in 2 cups of water or chicken broth let soak overnight or use boiling water and let soak 1 hour.
- Rinse and drain wheat in tea strainer and pour in large bowl.
- Add oil, lemon juice, salt and pepper, stirring well.
- Add chopped veggies, mix well, cover.
- Refrigerate 3 hours, stirring a few times.
- Serve with pita bread.
Nutrition Facts : Calories 569.9, Fat 54.8, SaturatedFat 7.6, Sodium 236.8, Carbohydrate 21.9, Fiber 5.2, Sugar 7.5, Protein 4.2
BROWN RICE TABBOULEH WITH EGGS & PARSLEY
Pack up this tasty rice salad for a healthy vegetarian lunch. It's full of fibre, folate and vitamin C and is topped with protein-rich boiled eggs
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 9
Steps:
- Simmer the rice with the thyme and celery for 20 mins until tender. Meanwhile, boil the eggs for 7 mins, then cool in cold water and carefully peel off the shell.
- Drain the rice and tip into a bowl. Add the bouillon, lemon zest and juice, and red onion, then stir well and scatter over the parsley and pomegranate. Spoon onto plates or into lunchboxes, then halve or quarter the eggs and arrange on top.
Nutrition Facts : Calories 304 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium
MEDITERRANEAN TABOULI
Make and share this Mediterranean Tabouli recipe from Food.com.
Provided by Gay Gilmore
Categories Lunch/Snacks
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Put the wheat into the water and soak for 30 minutes until reconstitued.
- Mix with the salt, lemon juice, oil, garlic, pepper, and scallions.
- Chill for 30 minutes.
- Before serving, add the rest of the ingredients.
- Mix and serve.
Nutrition Facts : Calories 209.8, Fat 18.3, SaturatedFat 2.5, Sodium 401.8, Carbohydrate 11.5, Fiber 2.8, Sugar 2.5, Protein 2.2
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