Taboule or Parsley Salad (Middle East) [WF/GF/DF/V]
Debra D. Smith
Parsley is used so often for a garnish that I think people forget how wonderful it tastes and how healthy it is for you. Taboule is usually made with bulgur that has been soaked to soften it up. I don’t think that this is too far off the taste and my taste testers agree.
Yield: Serves 4-6
Ingredients:
1/2 cup cooked pearl brown rice
4 cups fresh flat leaf parsley, chopped remove any stems
1 cup green onions, chopped
2 cups tomatoes, chopped
1/2 cup fresh mint, chopped or 3 tablespoons dried, crushed
2 cloves garlic, minced (optional)
1/2 cup olive oil
1/2 cup lemon juice
salt and pepper, to taste
Instructions:
Place all of the ingredients into large salad bowl and mix well. Cover and refrigerate at least 1 hour for flavors to combine.
Debra D. Smith is the author of “Naturally Gluten-Free Cooking”. She has taught cooking classes in local cooperatives as well as locations in Madison WI. Her book is currently available at www.trafford.com, www.barnesandnoble.com, www.amazon.com and Lakewinds Natural Foods in Minnetonka. Can be contacted at debra@sagasandstars.com