INGREDIENTS
2 c. fresh flat leaf parsley
2 c. fresh mint leaves
6 c. Goose Valley wild rice, cooked
1 c. finely chopped green onion
6 seeded and diced tomatoes
2 seeded and diced cucumbers
Dressing:
½ c. fresh lemon juice
½ c. olive oil
1 tbsp. allspice
Salt and pepper to season
PREPARATION
Throw the parsley and mint in a food processor to chop. In a bowl, mix together the wild rice, parsley, mint, green onion, tomato, and cucumber. Make the dressing, pour it onto tabbouleh, and mix until all ingredients are evenly coated. Cover and refrigerate for at least 1 hour. Serve cold with Tzatziki, hummus, Greek olives, and pita bread.