Sprouted Wild Rice Tabbouleh

sprouted wild rice tabbouleh

you can see a video demonstration on Youtube
(there are many spellings for Tabbouleh)


I usually make a large amount to eat for a couple of days. Good served cold or at room temperature.

1/2 cup sprouted wild rice
or ½ cup cauliflower if you don’t want to sprout
1/2 medium tomatoes, chopped
1 cup cucumber, seeded and chopped, or one Persian cucumber not seeded
2 large bunches parsley, finely chopped
2 scallions (green onions), chopped
2 tablespoons fresh mint, chopped

To sprout rice, put ½ cup wild rice in a tall Mason jar, fill with spring water and put the lid on. Take out the bottom 6 shelves in dehydrator and place the jar on the bottom. Set the temperature at 105–110 and leave overnight. Rice will split open and you will see white pieces. Rinse and use immediately, or store in refrigerator. You can sprout in a jar and leave it on your sink, but it takes 4-5 days. Be sure to rinse at least twice a day and drain water out if you sprout this way. If you want to make other dishes with the sprouted rice, put 1 full cup in Mason jar and proceed as above. If using cauliflower, pulse-chop in food processor, making into small, rice-size pieces.

Place all ingredients into a large salad bowl.

For the Dressing
4–5 tablespoons extra-virgin olive oil, or to taste
Juice from 1 lemon, about 3 tablespoons
Himalayan salt and fresh ground pepper to taste
Mix chopped ingredients with dressing and toss well. Top with pine nuts if desired.