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.
- 3 cups cold cooked rice
- 1 small tomato, chopped (skin and seed it first, if those parts bother your insides)
- 1 Tbsp extra-virgin olive oil
- 1 tsp garlic-infused olive oil
- 2 Tbsp chopped chives (or scallions, green parts only)
- 2 tsp chopped fresh mint leaves (or substitute 1 tsp crumbled dried leaves) (fresh is best!)
- 1 tsp lemon zest
- juice of 1 lemon
- ¼ cup chopped fresh parsley
- ½ tsp kosher salt
- dash pepper
- Combine all ingredients. Chill.
- Makes about 3 cups.
- Serve on lettuce, if you can digest raw veggies. If lettuce is off your list, arrange a scoop of Tabouli-Style Rice Salad in a pottery or stoneware bowl.