Tabbouleh Salad (Rice and Dill Style)
I LOVE tabbouleh (and so does my husband) which is one of the few dishes that truly showcases the flavor profile of parsley, but when the craving hits, I often don’t have cracked bulgar wheat on hand. I originally intended to make this dish the traditional way (with bulgar and mint) when my Misfits Markets box came with a big bunch of parsley, some cucumber and tomatoes, but time got away from me and by the time I could get to it, I didn’t have time to go pick up bulgar or mint.
Being too lazy to go to the supermarket, I decided to make do with what I had on hand, and this rice tabbouleh recipe really hit the spot. My trusty salt preserved lemon puree helped make this a breeze to put together. I served it with crumbled goat cheese which is what I had on hand, but I imagine feta or tzatziki would be glorious as well.
Ingredients
- 1 cup chopped parsley
- 1 cup cooked long grain white rice or cracked bulgar wheat
- 1/4 cup onion, diced
- 1/4 cup tomato, diced
- 1/4 cup cucumber, diced (optional)
- 1 tablespoon chopped fresh mint or dill (optional)
- 1/2 cup olive oil
- 1 tablespoon salt preserved lemon puree or 2 tablespoons lemon juice
- Salt and pepper to taste
- Cook rice or cracked bulgar according to directions and allow to cool to room temperature.
- Combine the rest of the ingredients with the rice, and serve with crumbled feta, goat cheese, or greek yogurt sauce (tzatziki).