Friday, June 6, 2014

Black Rice Tabouli

Draft: waiting for a picture.
Summertime means heat, humidity and being outdoors anyway, hanging out with friends and family. It's a time of sunshine and activity, picnics and parades, cookouts and community. I love this variation on traditional tabouli. It substitutes a lovely black rice for the bulger wheat, making the result much lighter overall,  and gluten-free to boot.
2 - 4 cups black rice.  I like Lotus Foods' Organic Forbidden Rice, cooked in a chicken broth.
Red and yellow tomatoes, diced
1 - 2 lemons
A sprig or three of fresh mint
2 Chopped cucumbers
Put all the ingredients in a glass bowl or pan. Squeeze lemon juice onto the mix. Stir gently to combine and cover with a lid or plastic wrap. Chill in the refrigerator for an hour or more.

Storing Vegetables without Plastic