Sweet Tea Rice Tabbouleh

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
17%
Sweet Tea Rice Tabbouleh
120 min.
6
187kcal

Suggestions


Are you ready to elevate your side dish game with a refreshing twist? Introducing Sweet Tea Rice Tabbouleh, a vibrant and flavorful salad that perfectly bridges the gap between traditional tabbouleh and the comforting allure of sweet tea. This unique creation not only dazzles the taste buds but also adheres to a variety of dietary preferences, making it an exceptional choice for everyone at the table. Vegetarian, vegan, gluten-free, and dairy-free, it’s a versatile dish that caters to diverse eating lifestyles while remaining utterly delicious.

Imagine fluffy long-grain rice cooked in a fragrant sweet tea broth, providing a delightful sweetness that harmonizes with fresh herbs and zesty lemon. The bright green notes of chopped parsley and mint, complemented by the crunch of green onions and juicy tomatoes, create a symphony of textures and flavors that is simply irresistible. This dish is a celebration of summer freshness wrapped in a bowl, perfect as a side dish, antipasto, starter, or even a satisfying snack.

With a preparation time of just two hours, including chilling, you can easily whip this delightful tabbouleh up for gatherings, picnics, or simply as a nourishing addition to your daily meals. Each serving packs only 187 calories, making it not only enjoyable but also guilt-free. Get ready to impress your family and friends with this beautiful Sweet Tea Rice Tabbouleh, where every bite tells the story of deliciousness and health!

Ingredients

  • tablespoons mint leaves fresh chopped
  • 0.3 cup parsley fresh chopped
  •  green onions thinly sliced
  • 0.3 cup juice of lemon fresh
  • teaspoons lemon zest 
  • tablespoons olive oil 
  • 0.5 teaspoon pepper 
  •  plum tomatoes diced seeded
  • cup rice long-grain uncooked
  • 0.5 teaspoon salt 
  • cups freshly tea sweetened

Equipment

  • bowl
  • sauce pan

Directions

  1. Bring tea to a boil in a 3-qt. saucepan over medium-high heat; stir in rice and 1/2 tsp. salt. Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.
  2. Transfer rice to a large bowl, and let cool completely (about 30 minutes). Stir in tomatoes, green onions, parsley, mint, olive oil, lemon zest, lemon juice, 1/2 tsp. salt, and pepper. Cover and chill 1 hour.

Nutrition Facts

Calories187kcal
Protein5.8%
Fat35.15%
Carbs59.05%

Properties

Glycemic Index
32.53
Glycemic Load
15.19
Inflammation Score
-7
Nutrition Score
8.7639129991117%

Flavonoids

Catechin
1.19mg
Epigallocatechin
6.33mg
Epicatechin
1.68mg
Epicatechin 3-gallate
4.61mg
Epigallocatechin 3-gallate
7.36mg
Theaflavin
1.24mg
Thearubigins
63.96mg
Eriodictyol
1.18mg
Hesperetin
2.13mg
Naringenin
0.33mg
Apigenin
7.28mg
Luteolin
0.26mg
Kaempferol
1.26mg
Myricetin
0.88mg
Quercetin
2.54mg
Theaflavin-3,3'-digallate
1.38mg
Theaflavin-3'-gallate
1.19mg
Gallocatechin
0.98mg

Nutrients percent of daily need

Calories:186.93kcal
9.35%
Fat:7.34g
11.29%
Saturated Fat:1.05g
6.55%
Carbohydrates:27.74g
9.25%
Net Carbohydrates:26.54g
9.65%
Sugar:1.12g
1.24%
Cholesterol:0mg
0%
Sodium:202.42mg
8.8%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:15.73mg
5.24%
Protein:2.73g
5.45%
Vitamin K:73.24µg
69.75%
Manganese:0.59mg
29.46%
Vitamin C:15.03mg
18.22%
Vitamin A:585.63IU
11.71%
Vitamin E:1.24mg
8.23%
Selenium:4.72µg
6.75%
Folate:23.13µg
5.78%
Copper:0.11mg
5.42%
Potassium:175.41mg
5.01%
Fiber:1.2g
4.81%
Phosphorus:48mg
4.8%
Magnesium:17.75mg
4.44%
Iron:0.77mg
4.29%
Vitamin B6:0.08mg
4.19%
Vitamin B5:0.39mg
3.85%
Vitamin B3:0.74mg
3.68%
Zinc:0.48mg
3.17%
Vitamin B1:0.04mg
2.71%
Vitamin B2:0.05mg
2.67%
Calcium:26.31mg
2.63%
Source:My Recipes