Tabouli-Style Rice Salad
Gluten-free, lactose-free, FODMAP friendly
Yield: About 3 cups
I miss Tabouli! The sprigs of fresh mint, the tangy, just-squeezed lemon juice, the pungent garlic, the yielding crunch of bulgur wheat…
Here’s a FODMAP-friendly variation that ALMOST matches the heavenly flavor melding of that classic Lebanese salad. I based this version on the recipe in the classic vegetarian cookbook, Laurel’s Kitchen.
Mint is easy to grow in most climates. Be sure to sink a flowerpot in the ground and plant the mint inside the pot, to keep it corralled; otherwise, it can take over a flowerbed within just a few years. Throughout the warm months, keep it well watered and periodically snip off the tallest stems. Tie them with thread, and dry them indoors to last the winter. Dried mint leaves also make a lovely tea.