Brown Rice Tabbouleh

Prep Time:
25 minutes
Cook Time:
1 hour
Total Time:
1 hour 25 minutes
Serving Size:
1/2 Cup
Nutrition Information per serving:
  • Calories: 200
  • Total Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Carbohydrates: 26g
  • Dietary Fiber: 2g
  • Total Sugars: 1g
  • Protein: 3g
  • Calcium: 24mg
  • Iron: 1mg
  • Potassium: 202mg


  • 3 cups cooked brown rice
  • 3/4 cup chopped cucumber
  • 3/4 cup chopped tomato
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup sliced green onions
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


1. Combine rice*, cucumber, tomato, parsley, mint, green onions, olive oil, lemon juice, salt and pepper in large bowl.
2. Toss well and chill.

* Use leftover brown rice from a meal cooked earlier in the week. Or, make a big batch on the weekend to use in this dish and for other easy weeknight meals. If cooking rice, make sure to cool before combining with other ingredients.

- For best taste, refrigerate for at least 1 hour to allow flavors to blend.
- Serve over fish or lean meats, with hummus and pita, or as a stuffing inside fresh tomatoes.