Red Rice Tabbouleh
Ingredients
- 1.5 cups Agriko red rice
- 3 cups vegetable broth
- 1 cup fresh parsley, finely chopped
- ½ cup fresh mint, finely chopped
- 2 medium tomatoes, diced
- 1 cucumber, diced
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
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Rinse Agriko red rice under cold water until the water runs clear, removing any impurities and excess starch.
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In a pot, bring vegetable broth to a boil. Add the rinsed red rice, stir once, then reduce heat to low. Cover and simmer for 25 minutes until rice is tender and liquid is absorbed.
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Transfer the cooked red rice to a large mixing bowl and fluff with a fork. Let it cool to room temperature for about 10 minutes.
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While rice cools, whisk together olive oil, fresh lemon juice, sea salt, and black pepper in a small bowl to create the dressing.
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Add the finely chopped parsley, mint, diced tomatoes, and cucumber to the cooled red rice and gently toss to combine.
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Pour the lemon-olive oil dressing over the salad and toss everything together until well coated. Taste and adjust seasoning if needed.
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Let the tabbouleh rest for 15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature as a refreshing side dish or light meal.
For best results, prepare the tabbouleh a few hours ahead and refrigerate. This allows the flavors to develop and intensify. The salad keeps well in an airtight container for up to 3 days, making it perfect for meal prep.
Nutrition Highlights
- High in anthocyanins and antioxidants from red rice
- Excellent source of dietary fiber
- Rich in plant-based iron and B vitamins
- Heart-healthy monounsaturated fats from olive oil
More Agriko Red Rice Recipes
Made with
Agriko Red Rice
Organically grown in Dumingag, Zamboanga del Sur — from our family farm to your table.
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