Toss the bulgar and grains aside, this grain-free, gluten-free, and lectin-free broccoli rice Tabbouleh beats the pants off any Tabbouleh!
This recipe can be a very filling and tasty main salad or a side dish. Broccoli Rice Tabbouleh is a crowd pleaser and a great dish for any party or BBQ.
Feta cheese is optional here if you want to make this a vegan recipe. There is also no need for salt (completely optional, since feta and olives are on the saltier side) in this dish either, a definite win-win for a healthy lectin-free and heart-healthy dish!
Watch the YouTube video on how to make this recipe or scroll further down to learn more.
Broccoli Rice Tabbouleh
Make Tabbouleh with broccoli rice instead of bulgar for a tasty and healthy lectin free rendition of this classic Lebanese dish.
Servings 2
Ingredients
- 4 tbsp olive oil
- 3 cups broccoli rice
- 4-6 ounces feta cheese
- 1/4 cup kalamata olives chopped
- 2 whole shallots minced
- 1 whole garlic clove minced
- 1 halve lemon (juice)
- 3 cups Italian parsley finely chopped
- 1 cup mint finely chopped
Instructions
- Drizzle 2 T olive oil in a saute pan and completely coat the inside base and sides. Heat the burner to medium-high.
- Once the pan has heated, pour in broccoli rice. Stir with a wooden spoon, coating the broccoli with the pan’s olive oil.
- While the broccoli rice cooks, start to mince the shallots and garlic. Continue to stir the broccoli rice to evenly cook for 5 minutes. Place shallots and garlic in the pan with the broccoli and saute for another 3-4 minutes, with an occasional stir until golden and al dente.
- Take the pan off the heat and let it cool to the side. Peel parsley leaves off stems and finely chop, along with mint, feta, and olives.
- Transfer the broccoli mixture to a bowl and toss with all ingredients (broccoli rice, chopped herbs, feta, olives, etc.). Squeeze lemon over salad.
