Brown Rice Tabbouleh

Prep time: 20min
Total time: 70min
Serves 4
1/2 cup
uncooked long grain brown rice
125 mL
1 1/2 cups
vegetable broth
375 mL
2 tbsp
extra virgin olive oil
30 mL
2 tbsp
lemon juice
30 mL
1/2 tsp
minced garlic
2 mL
1/2
English cucumber, finely diced
0
4
Roma tomatoes, seeded and diced
0
1/3 cup
finely chopped parsley
75 mL
1/4 cup
finely chopped fresh chives
60 mL
2 tbsp
finely chopped fresh mint
30 mL
1/4 tsp
each salt and pepper
1 mL
1 cup/250 mL
calories
190
fat
8 g
saturated fat
1 g
carbs
28 g
protein
4 g
fibre
2 g
sodium
290 mg

Directions

  1. Rinse the rice and drain well. Combine the rice and broth in a saucepan and bring to a boil. Cover and reduce heat to a low simmer. Cook until the liquid is absorbed, 40 to 45 min. Remove from heat and let stand for 5 min. Fluff with a fork and transfer to a large bowl to cool to room temperature.

  2. In a mixing bowl, whisk together the olive oil, lemon juice and garlic. Stir in the diced cucumber, tomatoes, cooled rice, parsley, chives and mint until blended. Season with salt and pepper. Cover and refrigerate until ready to serve.