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BROWN RICE TABBOULEH
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Makes: 6 servings

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 green onions

1/4 cup olive oil

1/4 cup lemon juice

1/4 teaspoon salt (optional)

1/4 teaspoon freshly ground black pepper

Preparation:

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

Nutrition Per Serving: 200 Calories; 10 g Fat (1.5 g Sat); 0 mg Cholesterol; 26 g Carbohydrates; 3 g Protein; 2 g Fiber; 100 mg Sodium.

Notes: 

Use leftover brown rice from a meal cooked earlier in the week. Or make a big batch on the weekend to use in this dish and for other easy weeknight meals. For best taste, refrigerate for at least 1 hour to allow flavors to blend.
Serve over fish or lean meats, with hummus and pita, or as a stuffing inside fresh tomatoes.

Source: www.usarice.com/myplate

Image source: www.sobeys.com

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