Brown Rice Tabouli This recipe comes from our Spring Hill cookbook and was contributed by Kathleen Morton.
3 cups cooked and cooled brown rice
¼ cup fresh lemon juice
1 tsp garlic, minced
¼ cup olive oil
Salt and pepper, to taste
2-3 tomatoes, seeded and diced
2 cucumbers, peeled, seeded and diced
1 cup parsley, finely chopped
½ cup scallions (including greens), chopped
8 oz feta, crumbled
Combine rice, lemon juice, garlic, olive oil, salt and pepper in a bowl. Mix thoroughly, cover and refrigerate for a couple of hours, if possible. Just before serving, mix in tomatoes, parsley, cucumbers, scallion and feta.
Summer Sauce John Gifford shared recipe many years ago. 2-1/2 lbs tomatoes, seeded and chopped – skinned if you’re ambitious
6 Tablespoons olive oil
½ Tablespoon fresh oregano, chopped
2 Tablespoons fresh basil, chopped
2 Tablespoons fresh parsley, chopped
2 cloves garlic peeled and minced
Salt and freshly ground pepper
½ teaspoons sugar
Put all ingredients in a large bowl and mix well. Allow to stand at room temperature for at least two hours, then season and toss with hot pasta.
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