Wild Rice Tabbouleh

Using wild rice instead of the traditional bulgur wheat makes this an easy gluten-free version of the classic Middle Eastern salad.

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  • Servings: 4
KEY: Rice, Grains

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  • 1 cup wild rice
  • 8 cups cold water
  • Sea salt
  • 2 cups diced fresh tomatoes
  • 2 cups diced peeled, seeded cucumber
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/4 cup chopped mint
  • 1/4 cup chopped parsley

How to make this recipe

  1. In a large saucepan, cover the rice with the water, add 1 teaspoon of salt and bring to a boil. Cover and simmer over moderately low heat until the wild rice is tender but still chewy, about 1 hour. Drain the wild rice well.

  2. Toss the wild rice with the tomatoes, cucumber, oil, lemon juice, mint and parsley. Season with salt and serve room temperature.

Contributed By Photo © Phoebe Lapine Published March 2012

496792 recipes/wild-rice-tabbouleh 2014-01-28T01:38:47+00:00 Phoebe Lapine summer|barbecue-cookout|mediterranean|middle-eastern|beans-grains-and-legumes|salads|side-dishes|4|gluten-free|healthy|make-ahead|vegetarian|web-exclusive|weeknight-dinner march-2012 recipes,wild-rice-tabbouleh 496792

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