Volcano Rice Tabouli Salad

• 3/4 cup volcano rice (or 2 cups cooked Volcano rice or Madagascar rice)
• 1 1/4 cups water (plus 2 Tablespoons water)
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup Extra Virgin Olive Oil
• 1 teaspoon Kosher salt (divided use)
• 1/2 cup curly parsley, Finely chopped
• 2 - 3 tablespoons fresh mint leaves, finely chopped
• 1 cup tomatoes, chopped
• 1 cucumber, peeled, seeded and chopped
• 1/2 cup hazelnuts, briefly toasted in a dry skillet until fragrant and then chopped
• 1/2 cup scallions or baby onions, chopped fine
• Freshly ground black pepper to taste
• 1/2 cup feta cheese, crumbled (optional)

1. Bring water, rice and 1/2 tsp salt to boil in a pot with a tight fitting lid.
2. Turn the heat down to the lowest possible simmer, cover and cook for 30 minutes (20 minutes if using Madagascar rice).
3. Allow the rice to cool while you prep the other ingredients.
4. Mix the rice with all the ingredients except the optional feta.
5. Mix well
6. Top with optional feta and serve

volcano rice, water, freshly squeezed lemon juice, olive oil, kosher salt, curly parsley, mint, tomatoes, cucumber, hazelnuts, scallions, freshly ground black pepper, feta cheese

Taken from food52.com/recipes/10594-volcano-rice-tabouli-salad (may not work)