Brown Rice Tabbouleh

Side Dishes

INGREDIENTS

2/3 cup brown rice, rinsed
1/3 cup lentils
2 cups water
1/2 teaspoon salt
1/2 cup extra virgin olive oil
4-5 cloves garlic, minced
1 cup fresh lemon juice
1 bunch scallions, cut cross wise, 1?4-inch thick
2 bunches parsley, chopped
4 tablespoons chopped fresh mint
4 tomatoes, cut into 1?4-inch
Dice 1 cucumber, peeled, seeded and diced
Fresh ground pepper to taste

DIRECTIONS

1. Soften lentils in pot with water to cover. When water is absorbed, add 2 cups water, rice and salt. Bring to a boil and cover. Reduce heat to low. Cover and simmer for 45 minutes. When rice is done drizzle with 1?4 cup of olive oil and fluff with a fork. Let cool completely.

2. Place rice in bottom of a large salad bowl.

3. Mix together 1/4 cup olive oil, lemon juice and garlic. Drizzle over rice.

4. Layer scallions, then parsley, then mint, then tomatoes and cucumbers. Sprinkle with salt and pepper. Cover with plastic wrap and refrigerate at least 4 hours.

5. Bring back to room temperature, toss well, adjust salt and serve.