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Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Sweet Tea Rice Tabbouleh

Southern Living MAY 2011

  • Yield: Makes 6 servings
  • Hands-on:10 Minutes
  • Total:2 Hours

Ingredients

  • 2 cups sweetened tea
  • 1 cup uncooked long-grain rice
  • 1/2 teaspoon salt
  • 2 plum tomatoes, seeded and diced
  • 3 green onions, thinly sliced
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 3 tablespoons olive oil
  • 2 teaspoons lemon zest
  • 1/3 cup fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Preparation

1. Bring tea to a boil in a 3-qt. saucepan over medium-high heat; stir in rice and 1/2 tsp. salt. Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.

2. Transfer rice to a large bowl, and let cool completely (about 30 minutes). Stir in tomatoes, green onions, parsley, mint, olive oil, lemon zest, lemon juice, 1/2 tsp. salt, and pepper. Cover and chill 1 hour.

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Sweet Tea Rice Tabbouleh recipe

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