Wild Rice Tabouli
- 7 cups cooked wild rice
3/4 cup chopped green pepper
1 cup chopped green onion, including green
1/2 cup chopped fresh parsley
1 cup chopped fresh mint
1/3 cup freshly squeezed lemon juice
1/3 cup olive oil
1/2 tsp salt
1/2 tsp pepper
Pita Sauce:
2 cups sour cream
1 cucumber, grated and drained
1/2 tsp salt
1/4 tsp pepper
Combine all tabouli ingredients; refrigerate overnight.
Tabouli can be eaten as a salad, or stuffed into a pita bread with a spear of endive. When eaten as a pita, pour pita sauce over tabouli. 6 servings
Recipe compliments of the Minnesota Cultivated Wild Rice Council
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