Parsley, a humble ingredient often used as garnish, is celebrated in this well-loved Middle Eastern Salad. It takes center stage and righteously so, as one of the most nutrient-dense vegetable! Combined with tomatoes, onions, and rice, a refreshing yet gratifying salad that is also gluten-free is born. We are sure that this will be one of your favorite salads ever!…
Preparation Time : 45 Mins Cooking Time : 0 Mins
Ready in : 45 Mins Servings : 4-5 People
INGREDIENTS: :
- 100g of Sunria curly parley, washed and dried
- 3 Sunria tomatoes, diced
- ½ cup Sunria Volcano Rice, cooked
- ¼ tsp of cinnamon powder
- 1//2 tsp of sumac (optional)
- ½ white onions, diced small
- 5 tbsp of lemon juice
- 50 ml olive oil
- ½ tsp salt
- a dash of freshly ground black pepper
METHOD: :
Cook Sunria Volcano Rice according to its instructions. In a small bowl, combine the lemon juice and onions, and let sit for at least 15 minutes. Prepare parsley by twisting a few bunches together, and slicing the leaves thinly. Before serving, toss onion mixture, parsley, tomatoes, rice, and seasoning. Add olive and enjoy!