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Chef Megan Mitchell

Online Cookbook

Brown Rice and Heirloom Tomato Tabbouleh

  • Serves: 4
  • Complexity: easy
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Brown Rice and Heirloom Tomato Tabbouleh


  • 1 cup sprouted brown rice, makes about 1 3/4 cups cooked
  • 1 1/2 cups water
  • 1/2 tsp. salt
  • 1 pound heirloom tomatoes, cut into 1/4-inch dice
  • 1 3/4 cups finely chopped curly parsley, loosely packed
  • 3/4 cup finely chopped mint, loosely packed
  • 1/2 cup finely minced chives
  • 2 tbsp. chopped oregano
  • 2 lemons, zest and juice
  • 1/4 cup extra virgin olive oil
  • Salt and pepper, to taste


  1. Place the rice in a fine mesh strainer and rinse under cold water until the water runs clear. Pour the rice into a small high sided pot along with the water and salt. Bring up to a simmer over medium high heat. Cover and reduce to a low simmer and cook for 15-20 minutes. 

    Remove the lid, turn the heat up to medium low and cook for another 5-10 minutes or until all of the water has absorbed and the rice is cooked but not mushy. If the water absorbs too quickly add a little more. If the rice is cooked but there is still a lot of water turn up the heat to high.

  2. Once the rice has finished cooking, cover again and let sit for 10 minutes and then fluff with a fork. This can be made a day in advance.

  3. In a bowl combine the cooked, cooled rice with the tomatoes, parsley, mint, chives, oregano and the zest and juice of the lemons. Toss together. Next add in the oil and season with salt and pepper. Toss to make sure everything is coated and combined. Taste for seasoning.

  4. Place in the fridge until needed. As it sits, the flavors meld. Serve with pita, hummus, over a salad or with grilled shrimp/chicken. Will keep in the fridge for 3-5 days.

    Recipe Courtesy of Megan Mitchell

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