Wild Rice Tabbouleh

The nuttiness and distinctive texture of wild rice make it a versatile and satisfying grain. Even though wild rice is usually associated with wintry dishes, this salad is a great way to incorporate whole grains in your pregnancy diet during the warmer months. The combination of fresh herbs, tomato and cucumber really make this salad zing.

| Serves 4 |

Ingredients

1 cup wild rice, soaked and rinsed

4 cups filtered water or bone broth

2 cups fresh tomatoes, diced

2 cups cucumber, diced

2 tbsp olive oil

2 tbsp lemon juice

2 tbsp chives, finely chopped

2 tbsp mint, finely chopped

2 tbsp parsley, finely chopped

Method    

In a medium pot, cover the rice with the water or bone broth, add 1 teaspoon of salt and bring to a boil.

When the water has reached a boil, lower the heat to maintain a slow but steady simmer and cover the pan.

Cook the rice for 45 minutes to 1 hour. For the last 10-15 minutes, keep checking the rice until tender. Drain the wild rice well.

Combine the wild rice with the tomatoes, cucumber, oil, lemon juice, mint, chives and parsley in a large bowl.

Season with salt and pepper. Enjoy.