Brown Rice and Pine Nut Tabbouleh

• 1 c brown rice (or farro)
• 2 heirloom tomatoes
• 1 small cucumber
• 1 clove garlic
• 1/2 small red onion
• 2 T pine nuts
• 1 c chickpeas (canned)
• 3 T extra virgin olive oil
• Lemon juice
• 3/4 c parsley
• 1/2 small jalapeno

Cook rice according to package.

Combine chopped tomatoes and chopped cucumbers; add garlic and onion.

Toast pine nuts for approximately six minutes at 350 degrees.

Transfer pine nuts and tomato/cucumber mixture to bowl with rice, chickpeas, oil, lemon juice, parsley, and jalapeno; stir.

Season with salt and pepper; stir.

Let marinate for 20 minutes.

*Recipe courtesy of Self Magazine