bigbubbacain
Assistant Cook
- Joined
- Sep 9, 2007
- Messages
- 3
I really love brown rice and I'd like to figure out how to make tabouli out of it because I think it would be better for me than bulgur wheat. Normally, when I make tabouli, I parboil the bulgur wheat and then soak it in cold water for a few hours. I know things would be different for brown rice because the grain is a lot different. Does anyone have any ideas for parboiling brown rice? How long it should go, etc.? I don't want to boil it entirely because I want it to soak in the lemon juice and olive oil later so it will have better flavor. Any thoughts on this would be greatly appreciated.
Thanks!
Thanks!