Rice, wild rice tabbouleh 1  Rice, wild rice tabbouleh 2

½ cup coarse bulgur (available at natural food stores)

¾ cup wild rice

6 tablespoons olive oil

¼ cup fresh lemon juice plus additional to taste

1 to 1-½ cups minced fresh parsley leaves

½ cup minced fresh mint leaves

½ cup minced scallion

whole romaine lettuce leaves for lining the bowl

1. In a heatproof bowl cover the bulgur with 1-½ cups boiling water and let it soak, covered with plastic wrap, for 2 hours, or until it is tender. Drain the bulgur in a colander, pressing on it gently to extract the excess liquid.

2. In a saucepan bring 4 cups salted water to a boil, add the wild rice and simmer it, covered, for 60 to 70 minutes, or until it is just tender. Pour off any excess water or drain the wild rice in the colander and transfer it to a bowl. Add the oil, ¼ cup of the lemon juice, and salt and pepper to taste, toss the mixture and let it cool.

3. Add the bulgur, parsley, mint, scallion, additional lemon juice and salt and pepper to taste, toss the salad and transfer it to a serving bowl lined with the romaine leaves.

adapted from Gourmet’s America

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