Brown Rice Tabbouleh

15 min · Serves 6

Based on a recipe from Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 3 cupsbrown rice (cooked)
• ¾ cupcucumber (chopped)
• ¾ cuptomato (chopped)
• ½ cupfresh parsley (chopped)
• ¼ cupfresh mint leaves (chopped)
• ¼ cupgreen onions (sliced)
• ¼ cupolive oil
• ¼ cuplemon juice
• 2½ mlsalt
• 1.2 mlfreshly ground black pepper

How to cook it

1. In a large mixing bowl, combine the cooked brown rice, chopped cucumber, chopped tomato, chopped fresh parsley, chopped fresh mint leaves, and sliced green onions.
2. Pour the olive oil and lemon juice over the rice and vegetable mixture, then sprinkle with the salt and freshly ground black pepper.
3. Toss everything gently for about 1 minute until the grains and vegetables are evenly coated with the dressing.
4. Cover and place the bowl in the refrigerator to chill for at least 15 minutes before serving.

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