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Tabbouleh-Style Rice Cucumber Rounds

Yield 8 servings (serving size: 4 cucumber rounds)

Ingredients

  • 1 cup cooked brown rice
  • 6 tablespoons (1 1/2 ounces) finely grated Asiago cheese
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped bottled roasted red bell peppers
  • 1 tablespoon chopped fresh oregano
  • 3 tablespoons drained capers
  • 2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 32 (1/4-inch-thick) English cucumber slices (about 1 cucumber)

Nutrition Information

  • calories 89
  • fat 5.5 g
  • satfat 1.5 g
  • monofat 3.3 g
  • polyfat 0.5 g
  • protein 2.2 g
  • carbohydrate 7.9 g
  • fiber 1 g
  • cholesterol 5 mg
  • iron 0.4 mg
  • sodium 229 mg
  • calcium 54 mg

How to Make It

  1. Combine first 12 ingredients; toss gently. Spoon 1 rounded tablespoon rice mixture onto each cucumber slice.

Cook's Notes

A handheld grater is an ideal kitchen tool when you need to create finely grated bits that distribute flavor throughout a dish. Use it to grate the rind from fresh citrus or hard cheese, such as the well-aged Asiago and lemon we used in this recipe.

Cooking Light Gluten-Free Cookbook