Tabbouleh with rice and radish
Author: Elizabeth Peyton-Jones
Recipe type: Salads
Ingredients
Serves 1
- I cup of cooked brown rice
- Handful of parsley
- Handful of Coriander
- 1 xTomato deseeded and chopped into fine squares
- 8 x Radish, topped and tailed and halved
- (roasted pine nuts and sunflower as required)
Instructions
- Cook the rice in advance, you need about one cup per person.
- Chop the parsley and coriander until very fine
- Chop the tomatoes into small squares
- Chop the Radish into either halves or quarters depending on the look you want.
- Toss the above together in a bowl and serve with pine nuts and sunflower if you wish.
- Vinaigrette of your choice.
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