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.