Volcano rice tabouli salad

Experience explosive flavors with our volcano rice tabouli salad. A sensational blend of tabouli with volcano rice for a burst of tastes in every bite!

Ingredients:

• 3/4 cup volcano rice (or 2 cups cooked Volcano rice or Madagascar rice)
• 1 1/4 cups water (plus 2 Tablespoons water)
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup Extra Virgin Olive Oil
• 1 teaspoon Kosher salt (divided use)
• 1/2 cup curly parsley, Finely chopped
• 2 - 3 tablespoons fresh mint leaves, finely chopped
• 1 cup tomatoes, chopped
• 1 cucumber, peeled, seeded and chopped
• 1/2 cup hazelnuts, briefly toasted in a dry skillet until fragrant and then chopped
• 1/2 cup scallions or baby onions, chopped fine
• Freshly ground black pepper to taste
• 1/2 cup feta cheese, crumbled (optional)

Instructions:

1. In a saucepan with a snug lid, combine water, rice, and 1/2 tsp of salt and bring it to a boil.
2. Reduce the heat to its lowest setting, cover the pot, and let it cook for 30 minutes (if you are using Madagascar rice, cook for 20 minutes).
3. While the rice is cooling, prepare the rest of the ingredients.
4. Combine the rice with all the ingredients excluding the feta (which is optional).
5. Stir the mixture thoroughly.
6. If desired, add feta on top before serving.

Summary:

• Calories: 1754 kcal
• Fat: 113 g
• Protein: 37 g
• Carbs: 160 g
• Potassium: 1910 mg
• Magnesium: 278 mg