Wild Rice Tabouleh (Tabouli)

Featured in the Honolulu Star-Bulletin on March 26, 2008.

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Ingredients:

Wild Rice Tabouleh (Tabouli)

  • 4 ounces (about 3/4 cup) wild rice
  • 2 tomatoes, diced
  • 1 Japanese cucumber, diced
  • 2 bunches (about 3 ounces) Italian parsley, minced
  • 1 bunch (about 1 1/2 ounces) fresh mint, minced
  • 2 tablespoons minced onion
  • 2 stalks green onion, chopped
  • 1/2 cup crumbled Feta cheese
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice (about 1 lemon)
  • Grated zest of 1 lemon
  • 1/4 teaspoon salt
  • Pepper to taste

Directions:

Bring rice and about 4 cups water to a boil, reduce to medium and cook 45 to 50 minutes. Drain rice well; cool. Combine all other ingredients, add rice and mix well. Refrigerate 1 hour before serving. Makes 6 servings.

Approximate Nutrient Analysis per serving:
180 calories, 8 g fat, 2.5 g saturated fat, 10 mg cholesterol, 250 mg sodium, 22 g carbohydrate, 4 g fiber, 3 g sugar, 6 g protein

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