Wheat Free Tabouli
From eyecook 15 years ago
- 45 minutes to make
- Serves 4
This is something I cooked up when I ran out of bulgur - and I loved it
Ingredients
- 1 1/2 cups Wehani rice - a wonderful variety grown by the Lundberg family - can be found at any good health food store - it's chewy and the color is that of bulgur shopping list
- 3 1/2 cups water shopping list
- 1 large bunch Italian parsley shopping list
- 2 cups diced tomatoes (skin removed) OR 1-14.5oz can of Muir Glen fire roasted diced tomatoes shopping list
- juice of one lemon shopping list
- 2 T olive oil shopping list
- 5 cloves garlic diced very fine or pressed through a garlic press shopping list
- 1/2 t salt (I only use "Real salt" sea salt) shopping list
- freshly ground pepper shopping list
How to make it
- Boil water, add rice once it's boiling.
- Bring back to boil, stir well to prevent clumping, turn heat down to simmer and simmer uncovered slowly till most of the water is evaporated.
- While rice is cooking wash and dry parsley, then chop finely.
- When water is almost evaporated, cover. Remove from heat, wrap pot in a dishtowel and cover with blanket. Set aside for 15 minutes while rice steams the rest of the way.
- The rice should be nice and chewy and have a great aroma and a wonderful color.
- Place rice in large bowl and add the tomatoes, olive oil,lemon, parsley, garlic.
- Stir well and season with salt and pepper.
- Serve hot or cold - this stores well and the flavors marry very well.
- Enjoy!
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