Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
Home : Side Dishes : Rice Tabbouleh

Makes 6 Servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Rice Tabbouleh

Contributed by: Kriis of

Rice Helps Fortify Diets With Folic Acid

(NAPSA) - Research shows that people who eat rice-brown or white-tend to have healthier diets.

For optimal health, a diet should include hearty helpings of both. Brown rice is a nutritious whole grain, and enriched white rice also has a lot to offer. U.S.-grown white rice contains niacin, thiamin and iron and is fortified with folic acid, which can help everyone-from babies to boomers-protect their health.

Rice Tabbouleh
Folic acid helps prevent birth defects and may reduce the risk of heart disease, certain cancers and Alzheimer's disease. Since most people don't consume enough of this important B vitamin, adding a few servings of rice can help. Just 1 cup of cooked enriched rice delivers over 80 of the daily recommended 400 micrograms.

Low in calories and fat-free, enriched white rice is also economical. It costs only 10 cents per half-cup cooked serving, with a pound of uncooked rice making more than 2 pounds of cooked rice.

To stretch the food dollar and make hamburgers, meat loaf or meatballs more nutritious and affordable, replace a quarter of the meat with cooked white rice.

Here's a tasty recipe for Rice Tabbouleh. For more rice recipes and information, visit www.usa For information on folic acid, visit


  • 3 cups cooked enriched white rice
  • 1 cup chopped, Italian flat-leaf parsley
  • 3/4 cup chopped cucumber
  • 3/4 cup chopped tomato
  • 1/4 cup minced mint leaves
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper


In a large bowl, combine rice, parsley, cucumber, tomato, mint, olive oil, lemon juice, salt and pepper. Toss well.


  • 1 Bottle Mango & Passion Fruit Coulis 1 1/4 tsp each of cornflour
  • vanilla essence & white wine vinegar (combined together to a paste)
  • 4 egg whites
  • 225g(8oz) caster sugar
  • 75g(3oz) desiccated coconut
  • 300ml(1/2pt) double cream
  • Instructions
    1. Preheat the oven to 150c/Gas2.
    2. Line a baking tray with non stick baking paper.
    3. Whisk egg whites into soft peaks, then whisk in sugar, about 1 dessert spoon at a time, with a little of the cornflour mixture at each addition. Whisk until stiff peaks form.
    4. Fold in the coconut.
    5. Spoon mixture onto baking tray and spread evenly.
    6. Bake for about 50 minutes until crisp on the outside but still soft inside.
    7. Remove from oven and cover loosely with a clean tea-towel or foil for 15 minutes.
    8. Whisk cream until it holds its shape then fold in about 1/2-3/4 bottle of Mango & Passion Fruit Coulis.
    9. Turn the meringue out onto a large sheet of greaseproof paper, on a clean work surface, and carefully peel back the baking paper.
    10. Leave it to go cold then spread over a thick layer of the flavoured cream.
    11. Use the paper to help you gently roll up the roulade from one of the shorter ends and transfer it to a plate to serve.
    12. Swirl the remaining coulis over the roulade or hand it round separately.

    Serving Size: Makes 6 Servings

    Nutritional Information: Per Serving: 190 Calories, 10g total fat, 400mg sodium, 24g total carbohydrate, 1g dietary fiber, 3g protein


     • Send an eCard
     • Play Games
     • Take a Poll
     • WebMaster$!
     • Contact WebAdmin!

    More search options
    HomeWhat's Cool RandomMy Recipe BoxAddModify
    FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy

    Free Craft & Gift Banner Advertising by Craft Site Medic