Sunday, January 15, 2012

brown rice & almond tabbouleh
serves 3-4

I’ve used  short grain brown rice. By all means use whichever rice or grain
you like best.
I’ ve made this really substantial by adding a heap of almonds. If you were serving as a side dish you could easily get by with a quarter of the nuts or ditch them all together.
Lovely with fish or lamb, it’s a brilliant little BBQ salad  as it is happy  to sit around in the fridge while you hang out with your guests.
2 cups cooked brown rice (approx 250g / 9oz)
1 large bunch  flat leaf parsley, coarsley chopped including stalks
1/2 small red onion, finely chopped
1/4 cup lemon juice
1 cup whole almonds (approx 100g / 3oz)
In a large salad bowl stir parsley and onion through the rice. Combine lemon juice and 1/4 cup extra virgin olive oil and season well.

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