This traditional Lebanese side dish is a taste and texture sensation of noodles, rice, pine nuts, tomatoes and spices.
Ingredients
- 1/2 cup white long-grain rice
- 1/2 x 250g packet dried rice vermicelli noodles, coarsely broken
- 1 small red onion, finely chopped
- 2 large tomatoes, finely chopped
- 1/3 cup toasted pine nuts
- 1/2 cup chopped fresh flat-leaf parsley leaves
- 1/4 cup lemon juice
- 2 garlic cloves, crushed
- 1 tablespoon olive oil
Method
- Step 1Cook rice in a large saucepan of boiling water for 8 to 10 minutes or until just tender. Remove from heat. Add noodles. Stand for 2 minutes or until noodles are softened. Drain. Refresh under cold water. Drain. Cool.
- Step 2Place onion, tomato, pine nuts, parsley and rice mixture in a large bowl. Whisk lemon juice, garlic and oil together in a jug. Add to bowl. Season with salt and pepper. Toss to combine. Serve.
- Vegan
- Vegetarian
Nutrition
1564 kj
Energy
15.5g
Fat Total
1.4g
Saturated Fat
3.4g
Fibre
7.6g
Protein
57mg
Sodium
49.1g
Carbs (total)
All nutrition values are per serve
Notes
Serving tip: Serve with grilled lamb chops or roast chicken. Assemble salad up to 2 hours before serving.
Low FODMAP diet tip: Make this a Low FODMAP recipe by omitting onion and garlic. You can however use garlic greens. If these can’t be purchased cook the whole garlic clove in the oil being used for the meal then remove it before cooking your food in the garlic flavoured oil.
- Author: Kim Coverdale
- Image credit: Amanda McLauchlan
- Publication: Super Food Ideas
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