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Cookbook Gluten free

Gluten-Free Tabbouleh

(Middle Eastern Parsley Salad)

1cup uncooked rice(brown or white)*            3+ cups parsley – finely chopped

½ cup onion – finely chopped                        3 Tbs olive oil

¼ cup lemon juice                                           1 ¼ tsp salt

optional: 1 cup chopped tomato, bell pepper, cucumber or shredded carrot

Directions:

Ahead of time…Cook rice as you normally would.  Set it aside to chill.  Very finely chop parsley and onions.  This can be done by hand or in a food processor.  Combine all ingredients in a bowl and mix thouroughly.  You may wish to add more salt or lemon juice.

Serve room temperature or chilled. Excellent served with yogurt, hummus & pita bread, or on its own!

*Traditionally bulgar is used.  You may also use quinoa.

This is an original recipe from the kitchen of Rosa Blair