Recipe

Wheat Free Tabouli Recipe

	Eyecook / All my dishes 1 year, 1 month ago This is something I cooked up when I ran out of bulgur - and I loved it Prep:5m Cook:45m Servings:4	Eyecook
	easy fast wheatfree celiac

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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

3 1/2 cups water

1 large bunch italian parsley

2 cups diced tomatoes (skin removed) OR 1-14.5oz can of Muir Glen fire roasted diced tomatoes

juice of one lemon

2 T olive oil

5 cloves garlic diced very fine or pressed through a garlic press

1/2 t salt (I only use "Real Salt" sea salt)

freshly ground pepper

Directions

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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