Not-Tabouleh Rice Salad
Apr. 29th, 2018 06:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentricIn Adventures with my Gut, I have concluded that dairy is NOT a problem, and my next quest is to see if cutting out gluten does any good. (I've had the blood test - yes I know it's not totally accurate but it's got a 98% accuracy rate on its negatives and I've had it twice, ten years apart.)
Particularly saddening is that while pasta can be purchased GF, tabouleh pretty much requires its bulghur or couscous. But I found a Jack Monroe recipe for rice salad and am happy to report that it is A Good Food.
This recipe is: vegetarian, vegan, gluten free
This recipe could be: i guess you could make it tomato free? It could definitely be mint free
This recipe requires: chopping, and preparing rice
1 medium cucumber, in small chunks (that's half a cucumber here, cucumbers are HUGE here)
1 onion, diced
About 200g of cherry tomatoes, halved or quartered
A large bunch of parsley
Up to half as much mint as parsley - depending on how much you like mint and how much you want to traumatise your mint plant
2 tbsp olive oil
2 tbsp lemon juice
cracked pepper
1 cup dry rice
1. Cook the rice by your usual rice cooking means
2. Toss the onion, cucumber and tomato together
3. Shred the parsley and mint leaves and add
4. Stir through the oil, lemon juice and pepper
5. Ideally you're supposed to let the rice cool here.
6. Toss rice through the vegetables
7. Nom
Serve either however you'd normally serve tabouleh (with dips, as a side), or as a base for something - I had fried halloumi; I suspect lamb skewers would be fab.
Particularly saddening is that while pasta can be purchased GF, tabouleh pretty much requires its bulghur or couscous. But I found a Jack Monroe recipe for rice salad and am happy to report that it is A Good Food.
This recipe is: vegetarian, vegan, gluten free
This recipe could be: i guess you could make it tomato free? It could definitely be mint free
This recipe requires: chopping, and preparing rice
1 medium cucumber, in small chunks (that's half a cucumber here, cucumbers are HUGE here)
1 onion, diced
About 200g of cherry tomatoes, halved or quartered
A large bunch of parsley
Up to half as much mint as parsley - depending on how much you like mint and how much you want to traumatise your mint plant
2 tbsp olive oil
2 tbsp lemon juice
cracked pepper
1 cup dry rice
1. Cook the rice by your usual rice cooking means
2. Toss the onion, cucumber and tomato together
3. Shred the parsley and mint leaves and add
4. Stir through the oil, lemon juice and pepper
5. Ideally you're supposed to let the rice cool here.
6. Toss rice through the vegetables
7. Nom
Serve either however you'd normally serve tabouleh (with dips, as a side), or as a base for something - I had fried halloumi; I suspect lamb skewers would be fab.