Mint and Parsley Salad with Rice -Lebanon

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The recipe says this is four servings but they're going to be four generous servings. It makes a LOT! I liked it on it's own and ended up adding more lemon juice.

This will be great in a pita for tomorrows lunch or, as the book suggests, as a vegetable stuffing.

Tabbouleh Bi Roz
From Arabesque

1 cup basmati rice
2 cups loosely packed chopped flat leaf parsley
7 scallions thinly sliced
juice of 1 to 1 1/2 lemons
5 tbs olive oil
black pepper
5 ripe tomatoes diced
Romaine lettuce(optional)

Cook the rice according to package directions and let cool.

In a large bowl add salt, parsley and scallions. Mix.

Whisk lemon juice olive oil and pepper and stir into mixture. Serve on flat plate topped with tomatoes. More lemon juice can be added if you want a sharper flavor.


Anonymous said...

this sounds very yummy... i am loving reading your reviews of this cookbook :)

-josie (avariell from the cooking light bb)

KristiB said...

Thanks Josie! I'm happy to have readers.

I think I'll get ambitious and try one of the lamb recipes.

wirrek said...

Kristi, that picture is awesome!