Garden Kitchen Cafe Recipe: Brown Rice Tabbouleh

Rice Salad RecipeIt’s best to make this dish up one day before a gathering- stir occasionally as the flavours only get better as it sits!

INGREDIENTS
3 cups cooked brown rice
3/4 cup chopped cucumber
3/4 cup chopped tomato
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint leaves
1/4 cup sliced spring onions
1/4 cup olive oil
1/4 cup lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

INSTRUCTIONS
Combine rice, cucumber, tomato, parsley, mint, spring onions, olive oil, lemon juice, salt and pepper in large bowl. Toss well and chill.

Makes: 6 servings

Nutrition facts per serving: Calories – 201, Total Fat – 10g, Sodium – 204mg, Total Carbohydrate – 25g, Dietary Fibre – 2g, Protein – 3g.

The Garden Kitchen Café meets on Tuesdays 12.00pm-2.00pm at The Health Agency, Healthy Living Centre, 30 Harvesters Way, EH14 3JF.

The Garden Kitchen can also provide packed lunches and outside catering for local organisations. For more information about this or about the café please contact Tracey Lee on 0131 453 9400

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