WILD RICE TEBULEH

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I’ve always loved the Lebanese salad made with green onions, parsley, tomato and bulgar, but I’m not crazy about bulgar so I’ve created my own version using wild rice. Here’s the recipe for anyone interested:

2 – 2 1/2  cups cooked wild rice. Make beforehand so it’s not warm. (It’s up to you how much wild rice you want to use. I went with 2 cups.)

1 large zucchini, halved and sliced thin

1 large can artichoke hearts, quartered

1 large bunch of cilantro, chopped without the stems

2 medium sized tomatoes, chopped

1 – 2 bunches of green onions (to taste) sliced

Lime vinaigrette to taste. I used Paul Newman’s lite.

Add a little salt if you’re so inclined.

Toss all ingredients together, cover and chill for a few hours to let the flavors blend. YUM!

Healthy, and low cal.

Enjoy.

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