Minted Brown Rice Tabbouleh Salad
Create your own version of Lebanese cuisine with tabbouleh and fresh mint mixed with brown rice. Tabbouleh is one of the most popular Lebanese dishes. Serve on a large platter decorated with lettuce leaves and chopped tomatoes.
| 13 cups | vegetable or beef broth | 3.25 L |
| 2 tbsp | butter | 25 mL |
| 12 cups | uncooked instant U.S. Brown Rice | 3 L |
| 2 cups | olive oil, divided | 500 mL |
| 4 cups | lemon juice | 1 L |
| 2 tbsp | minced garlic | 25 mL |
| 4 tsp | salt | 20 mL |
| 2 tsp | pepper | 10 mL |
| 12 cups | diced tomatoes | 3 L |
| 8 cups | chopped parsley | 2 L |
| 6 cups | diced cucumber, peeled and seeded | 1.5 L |
| 4 cups | chopped green onion | 1 L |
| 1 cup | chopped fresh mint | 250 mL |
| 12 | large pitas, quartered | 12 |
| 12 cups | chopped lettuce | 3 L |
In large pot, bring broth and butter to boil; add rice. Stir; cover and lower heat to simmer. Cook 10 minutes until all liquid is absorbed. With fork or spatula lightly separate rice. Over rice, drizzle 1 cup [250 mL] oil; toss lightly. Set aside.
In separate bowl, whisk together 1 cup [250 mL] olive oil, lemon juice, garlic, salt and pepper. Pour over rice. Toss to coat.
To rice mixture, add tomatoes, parsley, cucumber, green onion and mint; stir to combine. Refrigerate overnight. Toss again before serving. Serve over lettuce with pitas.
YIELD: 24 SERVINGS
Source www.riceinfo.com
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