Crispy Rice Tabbouleh

I’ve been seeing this crispy rice tabbouleh trend going around so I thought I would put my spin on it. This is basically your classic tabbouleh that I added lentils and crispy rice to and it honestly came out way better than I thought. It’s everything you love about tabbouleh but with a nice crunchy element to it. I definitely recommend this if you’re trying to switch things up!

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Serves: 4

Time: 45 minutes

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Ingredients

• 0.5 cup Lentils

• 2 cups Fresh Parsley

• 1 cup Green Onion

• 1 cup Fresh Mint

• 1 cup Bulgar

• 2 cups Cherry Tomato

• 2 Lemons

• 3 tsp Salt (divided)

• 1 tsp Black Pepper

• 2 tbsp Olive Oil

• 2 cup Basmati Rice (Leftover)

• 2 tbsp Avocado Oil

• 1 tsp Turmeric

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Instructions

Start by making the crispy rice. Add the rice, avocado oil, turmeric, and salt to a medium bowl and mix well. Then lay onto a baking tray lined with parchment paper and into a 400F oven for 40 minutes or until golden crispy. Then remove and let it cool.

Rinse the lentils a few times then place in a small pot with 1.5 cups of water and bring to a gentle boil. Let it ride for about 20 minutes or until all the water is absorbed. Then remove from the heat and let it cool.

Wash your parsley, green onion, and mint. Then finely chop and add to a large mixing bowl. Slice the cherry tomatoes in half and add to the bowl and finely dice a quarter red onion and add to the bowl. Lastly, add the bulgar, lentils, and crispy rice to the bowl. Add the juice of two lemons, olive oil, salt, and black pepper. Mix well and enjoy.