Brown Rice Tabbouleh | zojirushi.com

Ingredients (serves 3-4):

To Cook in the Rice Cooker:

1.5 cups (rice measuring cup) short or medium grain brown rice
Water to fill to water level 1.5 for “BROWN RICE”
1/2 tsp. salt

To Prepare Separately:

2 small tomatoes, ripe, cut into small cubes
1-1/2 cup European cucumber, cut into small cubes
1/8 cup green onion, minced
3/4 cup parsley, minced
1/8 cup mint leaves, chopped
1/8 cup extra virgin olive oil
1 Tbsp. lemon juice
1 pinch paprika or cayenne powder
Salt and black pepper to taste

Ingredients (serves 6-8):

To Cook in the Rice Cooker:

3 cups (rice measuring cup) short or medium grain brown rice
Water to fill to water level 3 for “BROWN RICE”
1 tsp. salt

To Prepare Separately:

3 medium tomatoes, ripe, cut into small cubes
3 cups European cucumber, cut into small cubes
1/4 cup green onion, minced
1-1/2 cups parsley, minced
1/4 cup mint leaves, chopped
1/4 cup extra virgin olive oil
2 Tbsp. lemon juice
1 pinch paprika or cayenne powder
Salt and black pepper to taste

This recipe was developed for Zojirushi rice cooker models listed here. Adjustments may be necessary when using other models.

1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan.

2

Add water to the corresponding water level for "BROWN RICE," and salt into the inner cooking pan. Then, stir well with rice using the rice spatula. Cook the rice using the “BROWN” setting.

3

When rice completes cooking, gently fluff the rice with rice spatula, and spread out onto a large plate to cool – about 30 minutes.

4

While rice cools, combine remaining ingredients except salt and pepper in a large bowl.

5

When rice cools, add the mixture and toss gently. Be careful not to over stir the rice, it may become gluey. Add salt and pepper to taste. Serve immediately. Enjoy!