Recipe

Volcano Rice Tabouli Salad

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Recipe
1 Question

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by Sarah Shatz

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by Hippo Flambe

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by Hippo Flambe

goldenblind221's Testing 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...
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

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Chef
Hippo Flambe's Notes: 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 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

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Serves 4

3/4 cups volcano rice (or 2 cups cooked Volcano rice or Madagascar rice) Ask a question about this ingredient

1 1/4 cup water (plus 2 Tablespoons water) Ask a question about this ingredient

1/4 cup freshly squeezed lemon juice Ask a question about this ingredient

1/4 cup Extra Virgin Olive Oil Ask a question about this ingredient

1 teaspoon Kosher salt (divided use) Ask a question about this ingredient

1/2 cup curly parsley, Finely chopped Ask a question about this ingredient

2 - 3 tablespoons fresh mint leaves, finely chopped Ask a question about this ingredient

1 cup tomatoes, chopped Ask a question about this ingredient

1 cucumber, peeled, seeded and chopped Ask a question about this ingredient

1/2 cup hazelnuts, briefly toasted in a dry skillet until fragrant and then chopped Ask a question about this ingredient

1/2 cup scallions or baby onions, chopped fine Ask a question about this ingredient

Freshly ground black pepper to taste Ask a question about this ingredient

1/2 cup feta cheese, crumbled (optional) Ask a question about this ingredient

Bring water, rice and 1/2 tsp salt to boil in a pot with a tight fitting lid.
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Turn the heat down to the lowest possible simmer, cover and cook for 30 minutes (20 minutes if using Madagascar rice).
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Allow the rice to cool while you prep the other ingredients.
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Mix the rice with all the ingredients except the optional feta.
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Mix well
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Top with optional feta and serve
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