Guest Post: Gluten-Free Rice Tabbouleh (Tabbouli/Tabbouleh bi Roz)
1cupuncooked basmati ricesoaked and rinsed
3cupscooked basmati rice(OPTIONAL)
2medium tomatoesfinely chopped
2small cucumbers or half an English cucumberfinely chopped
1/2cupextra virgin olive oil
To prepared rice:
(Rice should be soaked for a minimum of half an hour and a maximum of 8 hours before cooking. Then rinse until water runs clear, and drain. If you skip this step, extend cooking time to 15-20 minutes.)
In a small pot, pour drained rice and water. Season with salt and olive oil.
Over medium-high heat, bring to a boil, then cover and lower temperature to very low. Cook for 10-12 minutes, until rice is tender, but not mushy, and water has disappeared.
Cover the pot, and let the rice sit for ten minutes, then fluff with a fork.
Refrigerate rice until cool.
To prepare salad:
Wash vegetables and dry thoroughly.
Finely chop the parsley with a sharp knife, removing as many stems as possible, and place in a large bowl.
Finely dice tomatoes, cucumbers, and scallions, and stir into the parsley. Place into a large bowl.
Retrieve your cooled rice and make sure that the grains are fluffy and separated. Stir the rice again with a fork. Add rice to the large bowl and mix with the ingredients from step (3).
Dress salad with lemon juice and extra virgin olive oil. Add salt, if you are serving immediately. Adjust seasonings to taste.
Serve or refrigerate. If unsalted, tabbouleh will keep in the refrigerator for a day or two. If you wish to keep it fresh longer, wait to dress the salad until serving.