Gluten Free Wild Rice Tabouleh Salad
  • 3 cups cooked wild rice
  • 3 ripe roma tomatoes - diced
  • 1 bunch italian parsley - finely chopped
  • 1/4 cup sweet onion - finely chopped
  • 1 cucumber, peeled and coarsely chopped
  • 1/4 cup olive oil
  • 3 tbsp lemon juice
  • salt to taste
  1. Stir all ingredients together until well blended. Serve chilled. Serves 4-6
I used to work for my friend's North African restaurant in Tucson, AZ. There I learned how to make traditional Tabouleh with soaked bulgar as the grain. However, with Celiac, I can't do that, so I came up with this alternative. I love cucumbers and onions, so if it's too much for you, alter the quantities.