Tabbouleh Rice Salad

The tabbouleh rice salad is a reinterpretation of the classic Middle Eastern tabbouleh, where the traditional bulgur is replaced with rice. The recipe I am proposing combines the freshness of tabbouleh with the texture of rice for a unique and flavorful dish. Here is how to prepare it:

Ingredients

• 200 g of rice (preferably a long-grain type like Basmati)
• 1 bunch of fresh parsley
• 1 bunch of fresh mint
• 2 ripe tomatoes
• 1 cucumber
• 3 spring onions
• Juice of 1 lemon
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by cooking the rice according to the instructions on the package, then drain it and let it cool completely.
2. In the meantime, wash and finely chop the parsley and mint. Dice the tomatoes and cucumber into small cubes, and thinly slice the spring onions.
3. In a large bowl, combine the cooled rice with the parsley, mint, tomatoes, cucumber, and spring onions.
4. In a small bowl, emulsify the olive oil with the lemon juice, salt, and pepper, until you have a smooth dressing.
5. Pour the dressing over the rice and vegetables, mixing well to evenly flavor the salad.
6. Allow the tabbouleh rice salad to rest in the refrigerator for at least one hour before serving, so the flavors have time to meld together.

Trivia

Tabbouleh is an extremely versatile dish: originating from Lebanon and Syria, it has become popular throughout the Middle East and beyond. Traditionally, bulgur is the main ingredient, but this rice version is perfect for those looking for a gluten-free alternative or just wanting to vary. Moreover, since rice can be somewhat more neutral than bulgur, it absorbs the flavors of the herbs and lemon dressing very well.