Nutty Brown Rice Tabbouleh

Nutty Brown Rice Tabbouleh

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Kimra Robinson


Delicious, easy and very healthy!


★★★★★ 1 vote

1 Hr 15 Min
50 Min
Stove Top


  • 2 c
    short grain brown rice
  • 1/2 c
    sliced, toasted almonds
  • 1/4 c
    pine nuts, toasted
  • 1/4 c
    extra virgin olive oil
  • 4 Tbsp
    lemon juice
  • 2 c
    chopped parsley, flat leaf
  • 1 c
    chopped cilantro
  • 1/4 c
    sunflower seeds, toasted
  • 1 c
    diced fresh tomatoes (or halved cherry tom.)
  • 1/4 c
    rice vinegar, plain or seasoned
  • ·
    salt and pepper to taste

How to Make Nutty Brown Rice Tabbouleh


  1. 1. In a saucepan, bring the rice and 1 quart of water to a boil. Cover and cook over low heat for 50 minutes, or until the rice is tender. Let stand for 5 minutes; fluff with a fork.

    2. Preheat the oven to 350°. Spread the nuts on a baking sheet and toast until golden, about 5 minutes. Watch them! The oil content causes them to burn quickly. You may be able to buy toasted sunflower seeds.

    3. In a large bowl, whisk the oil with the lemon juice and rice vinegar. Add the rice, almonds, pine nuts, parsley, cilantro, sunflower seeds and tomatoes to the dressing.

    Toss well, season with salt and pepper and serve.
  2. The original recipe called for hydrated dried apricots chopped. Too sweet for me! Citrus would be good though - lime, lemon or orange. Enjoy!

Printable Recipe Card

About Nutty Brown Rice Tabbouleh

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: Mediterranean
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
Hashtags: #rice #easy #Brown

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