Thursday, July 15, 2010

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

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