Black rice tabbouleh.

Tabbouleh is likely the topmost famed Middle Eastern salad there is. But instead of using bulgur, I made this salad with black (Thai) rice, to give it a bit of a different appearance. The “star of the show,” so to speak in this salad is the finely chopped parsley and mint. And to brighten things up, I used different colored cherry tomatoes.⠀

Black rice is pretty unique and not often found in mainstream supermarket shelves, but I love the deep reddish-black color and the nutty flavor, so whenever I find some, I buy lots of it. The protein count is richer in black rice (than white or brown), as are levels of iron, detoxifying compounds and fiber for optimal digestive health.


  • 250 g black Thai rice
  • 350g cherry tomatoes (various colors)
  • 1 red onion
  • peel and juice of 1 organic lemon
  • 2 tbsp small capers
  • 40g flat parsley
  • 20g mint leaves
  • 2 tbsp olive oil
  • 2 tbsp roasted sesame seeds
  • 1 tbsp apple vinegar
  • black pepper
  • Himalayan Salt


  • Cook the rice according to package instructions, and drain.
  • Wash the tomatoes, quarter them, and put them in a sieve. Sprinkle with some salt, give them a good stir and let them rest for 15 minutes.
  • Finely chop the parsley and mint, and cut the onion in thin rings.
  • Transfer the rice to a large bowl, and toss with the parsley, mint, tomatoes, capers, sesame seeds and pepper.
  • Grate the peel of the lemon and add to the bowl.
  • Make a dressing of the lemon juice, vinegar and oil and pour over the salad. Toss well and season to taste with pepper and salt.
  • Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.