Black Rice Tabbouleh

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I am a big fan of tabbouleh or any grain salad really (see quinoa here, and brown rice salad here), and had some of this gorgeous black forbidden rice on hand, so decided to substitute  it instead of the standard bulghur wheat this go round. I tried a new cooking method recommended to me by a friend, washing the rice well, and cooking  it first in a saute pan over low heat, then steaming it. This method hardens the outer shell, and makes your body recognize and process it as a protein instead of a carb. Genius!

Ingredients:

Lotus Foods Black Forbidden Rice-3 cups
Cucumber-1
Cherry Tomatoes-1.5 cup
Scallions-bunch
Parsley-1/2 cup chopped
Mint-1 tbsp shopped
Garlic-4 toes
Lemon-2
Olive Oil-1/2 cup

Directions:

Wash rice well, drain. Saute in a pan over low heat until dry, about 10 minutes. Add equal parts rice and water to a pot and bring to a boil. Reduce to simmer for 40 minutes or until rice is fully cooked. Fluff with fork and set aside to cool (this will take about an hour or so). Prepare all veggies and herbs, chopping very small. Squeeze lemons and add to oil, whisk, add s+p to taste. Dice garlic and add to citronette. Once rice has cooled, combine everything and toss well.

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