Rice Salad

by Lisa Jo Bolton
This is a GF substitute for Tabbouli Salad, a traditional middle Eastern salad usually made with bulgar wheat. This recipe comes from the Tsurumai rice company. Be sure to leave plenty of time for this as the rice must cook, cool, and marinate before serving.
3 cups cooked, cooled brown rice
1/4 cup lemon juice
1 teaspoon garlic powder
1/4 cup olive oil
pepper as desired
1 teaspoon chopped mint leaves
Mix, cover, and refrigerate for at least 2 hours. Before serving, stir in:


fresh tomato chunks, parsley (up to 1 cup), cucumber, feta cheese (optional), olives (optional.)