Create your own version of Lebanese cuisine with tabbouleh and fresh mint mixed with brown rice. Tabbouleh is one of the most popular Lebanese dishes. Serve on a large platter decorated with lettuce leaves and chopped tomatoes.
| 13 cups | vegetable or beef broth | 3.25 L |
| 2 tbsp | butter | 25 mL |
| 12 cups | uncooked instant U.S. Brown Rice | 3 L |
| 2 cups | olive oil, divided | 500 mL |
| 4 cups | lemon juice | 1 L |
| 2 tbsp | minced garlic | 25 mL |
| 4 tsp | salt | 20 mL |
| 2 tsp | pepper | 10 mL |
| 12 cups | diced tomatoes | 3 L |
| 8 cups | chopped parsley | 2 L |
| 6 cups | diced cucumber, peeled and seeded | 1.5 L |
| 4 cups | chopped green onion | 1 L |
| 1 cup | chopped fresh mint | 250 mL |
| 12 | large pitas, quartered | 12 |
| 12 cups | chopped lettuce | 3 L |
In large pot, bring broth and butter to boil; add rice. Stir; cover and lower heat to simmer. Cook 10 minutes until all liquid is absorbed. With fork or spatula lightly separate rice. Over rice, drizzle 1 cup [250 mL] oil; toss lightly. Set aside.
In separate bowl, whisk together 1 cup [250 mL] olive oil, lemon juice, garlic, salt and pepper. Pour over rice. Toss to coat.
To rice mixture, add tomatoes, parsley, cucumber, green onion and mint; stir to combine. Refrigerate overnight. Toss again before serving. Serve over lettuce with pitas.
YIELD: 24 SERVINGS
Source www.riceinfo.com