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Rice Tabbouleh*

Serves 3

2 T finely diced onions
1/4 C rice
1/3 C chicken stock, hot
1/4 bay leaf
2 plum tomatoes, cored, scored at opposite end
1 scallion, small dice
1/4 tsp ground coriander
1 C parsley tops (no stems), chopped coarsely and loosely packed
1 T lemon juice
Freshly ground black pepper to taste

Sauté onions in a medium-hot pan until transparent. Add rice and sauté for 30 seconds. Add hot chicken stock and bay leaf and bring to a boil. Cover with waxed paper cut to fit the pan. Bake at 350° for 5 to 7 minutes, until liquid is absorbed. Place in bowl and refrigerate. Plunge tomatoes into boiling water for 17 seconds. Put into ice water; peel, seed, and cut into small dice. Add with remaining ingredients to rice. Let set for at least 2 hours.

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