Nutty Brown Rice Tabbouleh Recipes

NUTTY BROWN RICE TABBOULEH

Steps:

• 1. In a saucepan, bring the rice and 1 quart of water to a boil. Cover and cook over low heat for 50 minutes, or until the rice is tender. Let stand for 5 minutes; fluff with a fork. 2. Preheat the oven to 350°. Spread the nuts on a baking sheet and toast until golden, about 5 minutes. Watch them! The oil content causes them to burn quickly. You may be able to buy toasted sunflower seeds. 3. In a large bowl, whisk the oil with the lemon juice and rice vinegar. Add the rice, almonds, pine nuts, parsley, cilantro, sunflower seeds and tomatoes to the dressing. Toss well, season with salt and pepper and serve.
• The original recipe called for hydrated dried apricots chopped. Too sweet for me! Citrus would be good though - lime, lemon or orange. Enjoy!

BROWN RICE TABBOULEH WITH EGGS & PARSLEY

Steps:

• Simmer the rice with the thyme and celery for 20 mins until tender. Meanwhile, boil the eggs for 7 mins, then cool in cold water and carefully peel off the shell.
• Drain the rice and tip into a bowl. Add the bouillon, lemon zest and juice, and red onion, then stir well and scatter over the parsley and pomegranate. Spoon onto plates or into lunchboxes, then halve or quarter the eggs and arrange on top.

NUTTY BROWN RICE

Steps:

• Bring water to a boil in a heavy medium saucepan. Add rice and 1/4 teaspoon salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes. Drain in a sieve.
• Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes.
• Add rice and nutmeg to skillet and toss to coat.

FOOD AND WINE'S NUTTY BROWN-RICE TABBOULEH

Steps:

• DIRECTIONS In a saucepan, bring the rice and 1 quart of water to a boil. Cover and cook over low heat for 50 minutes, or until the rice is tender. Let stand for 5 minutes; fluff with a fork. In a bowl, cover the apricots with hot water. Let stand for 10 minutes. Drain and chop. Preheat the oven to 350°. Spread the almonds and pine nuts on a baking sheet and toast until golden, about 5 minutes. In a large bowl, whisk the oil with the lemon juice. Add the rice, apricots, almonds, pine nuts, parsley, cilantro, mint, sunflower seeds and tomatoes to the dressing. Toss well, season with salt and pepper and serve.