How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days.

Can I make this ahead?

Yes, prepare the salad and dressing separately a day before, but mix them just before serving to keep the greens fresh.

What can I substitute for sumac?

A mixture of lemon zest and a dash of vinegar can mimic the tangy flavor of sumac.

Is there a gluten-free substitute for bulgur?

The rice in this recipe already serves as a gluten-free alternative to bulgur.

How can I adapt this for a vegan diet?

This dish is already vegan-friendly, perfect for plant-based diets.

Silken Lebanese Rice Tabbouleh with Sumac Dressing

Name: Silken Lebanese Rice Tabbouleh with Sumac Dressing
Prep time: 18 min
Cook time: 1 h 10 min
Total time: 1 h 28 min
Yield: 6
Cuisine: Salad
Ingredients: 1 cup long-grain rice; 2 cups water; 1/2 teaspoon salt; 2 cups parsley leaves; 1/2 cup fresh mint leaves; 1/2 cup spring onions; 2 large tomatoes; 1 large cucumber; 1/4 cup extra-virgin olive oil; 3 tablespoons fresh lemon juice; 2 teaspoons sumac; 1 teaspoon salt; 1/2 teaspoon black pepper

A refreshing twist on the classic Levantine salad

This vibrant Lebanese Rice Tabbouleh brings a unique twist to a traditional favorite by incorporating silky rice grains and an aromatic sumac dressing, enhancing the fresh flavors of herbs and vegetables.

1 h 10 min
6
Intermediate

Ingredients

For the Rice

1 cup long-grain rice

rinsed thoroughly

2 cups water

1/2 teaspoon salt

For the Salad

2 cups parsley leaves

finely chopped

1/2 cup fresh mint leaves

finely chopped

1/2 cup spring onions

finely chopped

2 large tomatoes

diced

1 large cucumber

diced

For the Sumac Dressing

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

2 teaspoons sumac

1 teaspoon salt

1/2 teaspoon black pepper

Nutrition

These are estimates, not dietary advice.

Per serving (estimated)

Calories: 152 kcal
Protein: 2.7 g
Carbs: 15.9 g
Fat: 9.4 g
Fiber: 2.3 g

Full recipe (estimated)

Calories: 912 kcal
Protein: 16.2 g
Carbs: 95.5 g
Fat: 56.3 g
Fiber: 13.6 g

By ingredient

Ingredient	Calories	Protein	Carbs	Fat	Fiber
1 cup long-grain ricerinsed thoroughly	240 kcal	4.5 g	53 g	0.4 g	0.6 g
2 cups water	0 kcal	0 g	0 g	0 g	0 g
1/2 teaspoon salt	0 kcal	0 g	0 g	0 g	0 g
2 cups parsley leavesfinely chopped	44 kcal	4 g	8 g	0.6 g	3.6 g
1/2 cup fresh mint leavesfinely chopped	18 kcal	1.6 g	3.6 g	0.2 g	1.2 g
1/2 cup spring onionsfinely chopped	16 kcal	0.8 g	3.8 g	0.1 g	1.2 g
2 large tomatoesdiced	66 kcal	3.2 g	14 g	0.6 g	4 g
1 large cucumberdiced	34 kcal	1.4 g	8.2 g	0.2 g	1.2 g
1/4 cup extra-virgin olive oil	480 kcal	0 g	0 g	54 g	0 g
3 tablespoons fresh lemon juice	9 kcal	0.2 g	3 g	0.1 g	0.2 g
2 teaspoons sumac	6 kcal	0.4 g	1.2 g	0.2 g	1.4 g
1 teaspoon salt	0 kcal	0 g	0 g	0 g	0 g
1/2 teaspoon black pepper	3 kcal	0.1 g	0.7 g	0.1 g	0.2 g

Preparation

Cooking the Rice

Combine Rice

In a medium saucepan, combine rice, water, and salt.

Rinse the rice thoroughly to remove excess starch and achieve a fluffier texture before cooking. For a nuttier flavor, roast the rice slightly before cooking.

Bring to a Boil

Bring to a boil, then reduce heat to low.

Simmer

Cover and simmer for 15 minutes or until rice is tender.

Rest and Fluff

Remove from heat and let stand for 5 minutes, then fluff with a fork.

Preparing the Salad

Mix Vegetables

In a large bowl, mix chopped parsley, mint, spring onions, tomatoes, and cucumber.

Toss and Set Aside

Toss gently to combine and set aside.

Combine with Rice

Once the rice has cooled, carefully fold it into the salad mix.

Ensure rice is at room temperature before adding to the salad to prevent wilting the herbs.

Cooking Process

Rice Cooking

Bring water and rice to a boil, simmer, cover, and let stand.

Use medium to low heat.

Salad Assembly

Combine all green ingredients and gently fold in cooled rice.

Dressing Combination

Whisk olive oil, lemon juice, sumac, salt, and pepper until emulsified.

Perform emulsification at room temperature.

Plating & Serving