Rice, Pea and Mint Tabbouleh

by Jonathan Cheung

SIMPLE, beautiful and charged with fresh flavour!

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  • ½ cup/125mL Dainty Brown Basmati
  • 2 cups/500mL Frozen Peas, thawed
  • Fistful of Italian Parsley, chopped
  • ¼ cup/65mL Shallot, diced
  • 3 tbsp Lemon Juice
  • 3 tbsp Olive Oil
  • 3 tbsp Fresh Mint, chopped
  • 1 tsp Turkish Pepper (optional)
  • Salt and Pepper



Cook the Dainty Brown Basmati according to the package instructions. When done, pour onto a large plate to cool and steam dry.


Meanwhile, take 1 cup of the peas and place into the bowl of a food processor. Pulse it 5 times until the peas are broken up, NOT pureed. Add to a large mixing bowl, along with the remaining 1 cup peas, cooled rice, shallot, lemon juice, olive oil, mint, Turkish pepper, and season generously with salt and pepper. Toss to combine and serve.

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