Brown Rice Tabbouleh

A little bit of a twist on the tabbouleh we've eaten before, but this is definitely a summery make again! (I doubled this recipe to feed my crew.)

1/2 cup uncooked long grain brown rice (or you can use whatever rice you have on hand like I did)
1 1/2 cups vegetable broth
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
1/2 tsp minced garlic
1/2 English cucumber, finely diced
4 Roma tomatoes, seeded and diced
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped fresh chives
3 Tbsp fresh mint
1/4 tsp salt and pepper

Rinse the rice and drain well. Combine the rice and broth in a saucepan and bring to a boil. Cover and reduce heat to a low simmer. (Or if you have a rice cooker, make according to its instructions.) Cook until the liquid is absorbed, 40 to 45 min. Fluff with a fork and transfer to a large bowl to cool to room temperature.

In a mixing bowl, whisk together th olive oil, lemon juice, and garlic. Stir in the diced cucumber, tomatoes, cooled rice, parsley, chives, and mint until blended. Season with salt and pepper. Cover and refrigerate until ready to serve.

190 calories, 4 g protein, 8 g total fat per 1 cup serving.