I loved Tabbouleh served with crisp lettuce leaves – until I was told no more gluten :(. Then I found this recipe for Brown Rice Tabbouleh
Sharon
2013-11-24 20:38:13
Ingredients
- 2 cups cooked brown rice cooled,
- 1 bunch continental parsley stemmed and chopped fine,
- 1 small red onion, diced
- 1 ripe red tomato diced
- 1 diced cucumber
- Pitted Greek or black olives chopped (optional)
- Juice of one lemon
- Sea salt and pepper to taste
- 2 tsp. chopped mint
- 1 clove chopped garlic (or 1 teaspoon minced garlic)
- 3 - 4 Tablespoons Extra Virgin Olive Oil
Instructions
- Instructions Mix all ingredients in a large bowl. Let marinate for several hours. Give it another good mix just before serving.
To Serve
- Wash then tear iceberg lettuce leaves into largish pieces. Place a spoonful of the rice mix into the centre fold up and enjoy! This will last up to 3 days in the fridge in a sealed container. Makes a great filling snack!
Gluten Free Australia https://www.glutenfreeaussie.com/