Brown Rice and Almond Tabbouleh

Name: Brown Rice and Almond Tabbouleh
Prep time: 10 min
Total time: 10 min
Yield: 3
Cuisine: international
Ingredients: 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

A nutty rice salad packed with parsley and crunchy almonds.

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

Use rice that was cooked ahead, cooled quickly and kept in the fridge. Fluff it into a large bowl.
Finely chop the parsley and red onion and mix them through the rice.
Shake the lemon juice and olive oil together with some salt and pepper, pour over the salad, add the almonds and toss well.

A halal adaptation inspired by Jules Clancy’s Stonesoup: 5 Ingredients | 10 Minutes (2010) · Photo: cyclonebill, CC BY-SA 2.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Flickr_-_cyclonebill_-_Tabbouleh.jpg)