Yummy brown rice for lunch

This morning I picked half a dozen beautiful ripe Apollo tomatoes and a big bunch of fresh flat leaf parsley from my vege garden. I love the nutty flavour of brown rice, so I made myself a big bowl of brown rice tabbouleh for lunch. So healthy, filling and full of flavour.

This is basically how I make mine

2 cups of properly cooked brown rice
1 cup of chopped flat leaf parsley roughly chopped
1/2 a huge tomato diced
1/2 a red onion diced finely
good splash of olive oil
good splash of lemon juice
fresh ground black pepper

Keep well in fridge for a couple of days, of course at it's best as soon as it's made.

1 comment:

Levin (and Emily) said...

looks devine
i've always had a problem with properly cooking brown rice though. i should try it again - i love brown rice.