Wild Rice Tabouleh
- READY IN -
- SERVINGS 6
- SERVING SIZE 1 cup
Ingredients
- 4 oz (about 3/4 cup) Wild rice
- 2 each Tomatoes, diced
- 1 each Cucumber, Japanese, diced
- 2 bunch Italian Parsley, minced (about 3 oz)
- 1 bunch Mint, minced (about 1 1/2 oz)
- 2 Tbsp Onion, minced
- 2 stalks Green onion
- 1/2 cup Feta cheese
- 2 Tbsp Olive oil, extra virgin
- 2 Tbsp (About 1 lemon) Lemon, juice
- 1 each Lemon, zest
- 1/4 tsp Salt
- to taste Pepper
Edamame Imitation �Guacamole":
- 1 lb Shelled soybeans
- 2 oz Frozen spinach, thawed - (about 1/4 C)
- 2 oz Light cream cheese - (about 1/4 C)
- 2 cloves Garlic
- 1/2 tsp Sesame oil
- 1 tsp Cumin
- 1/2 tsp Salt
- 1 Tbsp (or to taste) Lemon juice
- 1/2 cup Water
- 1 each Jalapeno, minced, seeds and veins removed
- to taste Cilantro, minced
Directions
- Bring rice and about 4 cupswater to a boil, reduce to medium. Cook 45-50 minutes.
- Drain rice well and cool.
- Combine all other ingredients. Add rice and let rest, refrigerated 1 hour before serving.
- Suggest serving with 1 serving Edamame Imitiation Guacamole spread on 1 pita bread.
Edamame Imitation “Guacamole":
- Boil soybeans till very tender
- Add all ingredients to a food processor and process till very smooth.
- Add more water if mixture is too thick.
- Store covered, in the refrigerator.
- Suggestion: Serve as a sandwich with whole wheat pita bread, sliced cucumbers, tomato and baby arugula. You can also serve it as a dip alongside the wild rice tabouleh with pita wedges.