Tabouleh Style Rice Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a Martha recipe!! A very tasty one I might add - I added a few more mushrooms, but of course, I love mushrooms!! Ingredients:
3/4 cup wholegrain brown rice |
1 1/2 cups water |
1 1/4 cups finely chopped spinach |
1/2 cup thinly sliced mushroom |
1/4 cup green onions or 1/4 cup cucumber, chopped |
1 small tomato, diced |
1/4 cup vegetable oil |
2 tablespoons lemon juice |
1/4 teaspoon dry mustard |
1 pinch sugar |
salt and pepper |
spinach leaves |
tomato, wedges |
Directions:
1. In saucepan combine rice and water. Bring to a boil, cover and reduce to medium-low. Simmer for 15 minutes; drain in sieve and cool slightly, rice will be slightly undercooked.
2. In large bowl, combine rice, chopped spinach, mushrooms, green onions, and diced tomato. Whisk together oil, lemon juice, mustard, sugar, salt and pepper. Pour over mixture and gently toss. Cover and refrigerate for several hours or overnight.
3. To serve mound rice mixture in salad bowl; surround with spinach leaves and tomato wedges.
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