(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
