Brown Rice Tabbouleh

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​If you like herbs and lemon, this may be the perfect side dish for you! The first time I made it, I shocked myself with how insanely delicious it was! I always add extra herbs for flavor and nutritional value.

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You can also add chickpeas, serve it over greens, and call it a meal. This is also an amazing dish to take to your next picnic. This dish is loaded with fiber, unrefined carbohydrates, vitamins A, B6, C, E, K, calcium, iron, potassium, and magnesium. I'll let your taste buds do the talking on this one!  

Ingredients:
Brown Rice Tabbouleh
1 c Brown Rice
6 Dried (unsulfured) Apricots, chopped
1 T extra virgin olive oil
1 bunch parsley, chopped
1 bunch cilantro, chopped
1/2 c packed Mint, chopped
2-3 Lemons, freshly juiced
8 oz Cherry Tomatoes, halved
Sea salt, to taste
Pepper, to taste
1/4 c Sliced almonds, for serving

Directions:
1. Place brown rice and 2 c water in small saucepan. Cook over medium heat until water level becomes even with top of rice. Lower heat, cover and cook another 10-14 minutes, or until all water is absorbed. Turn off heat and let rice sit, covered for another 10 minutes. Cool rice completely before adding to other ingredients.

2. In a large bowl, combine apricots, olive oil, lemon juice, parsley, cilantro, mint, cherry tomatoes, sea salt, and pepper. 

3. Add rice to bowl and mix until combined with all other ingredients.  Enjoy!