Rice Salad, Tabbouleh Style

Name: Rice Salad, Tabbouleh Style
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: For 4–6 as a lunch dish or 8–10 as a first course or buffet dish
Cuisine: Lebanon
Ingredients: 1.7–2.3 litres/3–4 pints/7½–10 cups water; 1 tsp salt; 450 g/1 lb/2 cups short grain brown rice, soaked in cold water for 30–60 minutes, washed and drained; 3 tbsp chopped spring onions/scallions; 3 tbsp chopped coriander/cilantro leaves 3 tbsp chopped mint; 1 tbsp olive oil; 3 tbsp chopped spring onions/scallions; 3 tbsp chopped coriander/cilantro leaves 3 tbsp chopped mint; 3 tbsp chopped coriander/cilantro leaves 3 tbsp chopped mint; Salt and pepper to taste; 2–3 tbsp lemon juice; 1 cucumber, quartered lengthways, seeds removed, then sliced thinly; Salt and pepper to taste; 4 red tomatoes, skinned, de-seeded, and sliced or chopped

Preparation info

For
4–6
as a lunch dish

Difficulty
Medium
Ready in
1 hr

Appears in

The Rice Book

By Sri Owen

Published 1993

About

Tabbouleh, a cracked wheat salad from the Lebanon, has been popular in Britain for many years. It is a delicious salad for summer, especially if you have plenty of mint and coriander/cilantro in your herb garden.

I like to make this version of tabbouleh with short grain brown rice, and to be a little less lavish with the herbs than I would if I were making a really green Lebanese tabbouleh. As with the Malaysian nasi ulam, the dish is more sat

Ingredients

Asia
Lebanon
Spicy
Summer
Mediterranean

Ingredients

Method