brown rice & almond tabbouleh

brown rice & almond tabbouleh

brown rice & almond tabbouleh

I’ve used short grain brown rice. By all means use whichever rice or grain you like best.

I’ve made this really substantial by adding a heap of almonds. If you were serving as a side dish you could easily get by with a quarter of the nuts or ditch them all together.

Lovely with fish or lamb, it’s a brilliant little BBQ salad as it is happy to sit around in the fridge while you hang out with your guests.

2  cups cooked brown rice (approx 250 g / 9 oz)

1  large bunch flat leaf parsley, coarsley chopped including

stalks

1/2 small red onion, finely chopped

1/4 cup lemon juice

1  cup whole almonds (approx 100 g / 3 oz)

In a large salad bowl stir parsley and onion through the rice.

Combine lemon juice and 1/4 cup extra virgin olive oil and season well.

Dress salad and toss though nuts.