Printable Recipe

1 cup cooked, cold brown rice   
2 cups chopped fresh parsley, about 1 bunch  
1/4 cup green onions, thinly sliced   
1/3 cup lemon juice
4 teaspoons olive oil    
1 tablespoon fresh dill weed, or fresh mint
1 teaspoon sugar    
1/4 teaspoon salt 
1 medium tomato, chopped

Combine all ingredients in a medium bowl.  Mix well.  Cover and refrigerate.  Serve chilled.

This recipe linked to Simply Sugar and Gluten Free

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Amy @ Simply Sugar & Gluten Fr     |71.96.71.xxx |2010-01-26 14:16:21 I was just glancing over the Slightly Indulgent Tuesday links and saw yours...yum! I miss tabbouleh so much - I made it once with quinoa and it just wasn't the same. I'll have to try your version. It looks fabulous. Thanks for linking up today. Reply | Quote 0   0

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