(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


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