Serves 3-4 brown rice and almond tabbouleh

I’ve used short grain brown rice. By all means use whichever rice or grain
you like best.
I’ve made this really substantial by adding a heap of almonds. If you were
serving as a side dish you could easily get by with a quarter of the nuts or
ditch them all together.
Lovely with fish or lamb, it’s a brilliant little BBQ salad as it is happy to sit
around in the fridge while you hang out with your guests.

• 2 cups cooked brown rice (approx 250g / 9oz)
• 1 large bunch flat leaf parsley, coarsley chopped including 
• stalks
• 1/2 small red onion, finely chopped
• 1/4 cup lemon juice
• 1 cup whole almonds (approx 100g / 3oz)

In a large salad bowl stir parsley and onion through the rice.
Combine lemon juice and 1/4 cup extra virgin olive oil and season
well.
Dress salad and toss though nuts