The idea to use leftovers volcano rice in Tabouli salad came when I was picking herbs at my CSA on one of the many oppressively humid, hot days that was making everyone cranky and squinty. The herb field has zero shade and the curly parsley was the first parsley I came to. Standing in the parsley patch I quickly decided to make tabouli for dinner, as a sudden tasty sounding way to excuse picking curly when I usually prefer flat leaf. Now it wasn't laziness, it was a meal plan. - Hippo Flambe —Hippo Flambe
Test Kitchen Notes
Delightfully light and fresh, this effortless salad is bursting with flavors of citrus and chopped herbs. Everything about these ingredients works in this recipe. I reduced the scallions by about half, as I didn't want to overwhelm the salad, and it turned out to be enough for my tastes. What's wonderful about this dish is that everything is incredibly customizable. The feta cheese adds a very complementary tang, and the hazelnuts give the salad a nice, welcome bite. As a note, invest in a good, smooth olive oil for this dish. - goldenblind221 —goldenblind221
volcano rice (or 2 cups cooked Volcano rice or Madagascar rice)
1 1/4 cups
water (plus 2 Tablespoons water)
freshly squeezed lemon juice
Extra Virgin Olive Oil
Kosher salt (divided use)
curly parsley, Finely chopped
2 - 3 tablespoons
fresh mint leaves, finely chopped
cucumber, peeled, seeded and chopped
hazelnuts, briefly toasted in a dry skillet until fragrant and then chopped
scallions or baby onions, chopped fine
Freshly ground black pepper to taste
feta cheese, crumbled (optional)
In This Recipe
Bring water, rice and 1/2 tsp salt to boil in a pot with a tight fitting lid.
Turn the heat down to the lowest possible simmer, cover and cook for 30 minutes (20 minutes if using Madagascar rice).
Allow the rice to cool while you prep the other ingredients.
Mix the rice with all the ingredients except the optional feta.