Brown Rice and Almond Tabbouleh

Timing assumes previously cooked rice that has been stored chilled.

• 2 cup cooked chilled brown rice
• 1 bunch flat-leaf parsley, chopped
• 0.5 item small red onion
• 0.25 cup lemon juice
• 1 cup whole almonds
• 0.25 cup extra virgin olive oil

1. Mix the rice with the parsley and onion.
2. Combine the lemon juice and oil, season, then toss through the salad with the almonds.

Adapted from Stonesoup by Jules Clancy, page 31.