Do you love tabbouleh, but avoid it since couscous is made with bulgur wheat and you’re gluten free? Then you’ll have to try this Gluten Free Tabbouleh Recipe!
The secret to keeping this chopped parsley tabbouleh recipe gluten free is that I use fragrant jasmine rice instead of couscous. While the rice is cooking you can chop the parsley, cilantro, mint, cherry tomatoes, and cucumbers. Then just toast some pine nuts, if you like, and add a simple lemon and olive oil dressing. It’s that easy!
How to make a gluten free rice salad recipe
So what rice do you want to use when making this Gluten Free Tabbouleh Recipe? I chose Mahatma’s jasmine rice for it’s nutty aroma and buttery flavor.
So what’s the difference between jasmine and basmati rice? Mahatma provided this graphic that illustrates the differences between the two.
You can use either in this simple tabbouleh recipe, though I found that Mahatma’s jasmine rice was less expensive than their basmati rice when I was shopping for rice and other tabbouleh salad ingredients at my local Walmart.
This Mama’s tips for making gluten free tabbouleh
To give the Mahatma jasmine rice even more flavor in my gluten free tabbouleh recipe, I cooked it in vegetable broth. If you’re gluten free, make sure that store bought vegetable broth you’re using is labeled as gluten free. Don’t assume that all brands are the same.
You can also use chicken broth in this gluten free tabbouleh recipe. Again, make sure you’re using a gluten free chicken broth product if you’re gluten free or serving your tabbouleh to GF friends or family members.
I prefer flat leaf parsley to curly (Italian) parsley. Personally, I don’t like the texture of the curly parsley in salad. I also don’t use the thicker part of the stems for the parsley, mint and cilantro because I don’t like the texture and the taste is much stronger.
If you hate cilantro, feel free to leave it out of this recipe for tabbouleh salad. Not everyone is genetically compatible with cilantro and some find that it tastes like soap. If that’s you, just use more parsley instead!
There IS a difference between cherry and grape tomatoes. Yes, both are small and cute. But cherry tomatoes are much sweeter than grape tomatoes. Make sure to buy cherry and not grape tomatoes for this gluten free tabbouleh recipe.
I like English cucumbers because they don’t have seeds. If you don’t want to pay the higher price, buy regular cucumbers, remove the seeds, then chop and add them to the tabbouleh salad recipe.
Some people also hate pine nuts. If you don’t like them, you can substitute sunflower seeds, toasted almonds, pistachios, or just leave nuts or seeds out altogether in this simple rice salad recipe.
Gluten Free Tabbouleh Recipe
- 2 3/4 cups gluten free vegetable broth
- 2 cups Mahatma Jasmine rice
- 1 1/2 cup chopped flat leaf parsley
- 1 cup chopped cilantro
- 1/2 cup mint, finely chopped
- 1 cup cherry tomatoes, halved
- 1 cup diced English cucumber
- 1/2 cup toasted pine nuts (optional)
- 1/2 cup lemon juice
- 6 tablespoons olive oil
- In a saucepan, bring vegetable broth to a boil.
- Stir in rice. Cover. Reduce heat and simmer for 15 minute or until all broth is absorbed.
- Remove rice from saucepan and place in a bowl. Fluff rice with a spoon to separate any clumps. Place in refrigerator to cool down rice.
- While rice is cooking and cooling, prepare salad. Place chopped parsley, cilantro and mint in a large bowl. Stir to thoroughly combine.
- To toast pine nuts, heat a small frying pan on medium heat. Add pine nuts and stir occasionally until nuts turn a golden brown. Make sure to keep an eye the pine nuts as they can start burning very quickly. Remove pan from stove and pour pine nuts into a bowl to cool them off.
- When cooled, add pine nuts along with tomatoes and diced cucumber to the parsley mixture. Add rice and gently stir to combine.
- In a bowl, whisk together lemon juice and olive oil. Pour over rice and vegetable mixture and gently stir until everything is evenly coated.
- Keep tabbouleh salad refrigerated until serving time.
- Serving size: 1 to 1 1/2 cup