Wild Rice Tabouli

    7 cups cooked wild rice
    3/4 cup chopped green pepper
    1 cup chopped green onion, including green
    1/2 cup chopped fresh parsley
    1 cup chopped fresh mint
    1/3 cup freshly squeezed lemon juice
    1/3 cup olive oil
    1/2 tsp salt
    1/2 tsp pepper

    Pita Sauce:
    2 cups sour cream
    1 cucumber, grated and drained
    1/2 tsp salt
    1/4 tsp pepper

Combine all tabouli ingredients; refrigerate overnight.

Tabouli can be eaten as a salad, or stuffed into a pita bread with a spear of endive. When eaten as a pita, pour pita sauce over tabouli.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

Return to search page