Brown Rice Tabbouleh

Brown Rice Tabbouleh


Without Eggs Vegetarian


  • 1/2 cup (125 mL) uncooked long grain brown rice
  • 1 1/2 cups (375 mL) vegetable broth
  • 2 tbsp (30 mL) extra virgin olive oil
  • 2 tbsp (30 mL) lemon juice
  • 1/2 tsp (2 mL) minced garlic
  • ½ English cucumber, finely diced
  • 4 Roma tomatoes, seeded and diced
  • 1/3 cup (75 mL) finely chopped parsley
  • 1/4 cup (60 mL) finely chopped fresh chives
  • 2 tbsp (30 mL) finely chopped fresh mint
  • 1/4 tsp (1 mL) each salt and pepper


  1. Rinse the rice and drain well. Combine the rice and broth in a saucepan and bring to a boil. Cover and reduce heat to a low simmer. Cook until the liquid is absorbed, 40 to 45 min. Remove from heat and let stand for 5 min. Fluff with a fork and transfer to a large bowl to cool to room temperature.
  2. In a mixing bowl, whisk together the olive oil, lemon juice and garlic. Stir in the diced cucumber, tomatoes, cooled rice, parsley, chives and mint until blended. Season with salt and pepper. Cover and refrigerate until ready to serve.