Tabbouleh-Style Rice Cucumber Rounds

• 1 cup cooked brown rice
• 6 tablespoons (1 1/2 ounces) finely grated Asiago cheese
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/4 cup finely chopped bottled roasted red bell peppers
• 1 tablespoon chopped fresh oregano
• 3 tablespoons drained capers
• 2 teaspoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 32 (1/4-inch-thick) English cucumber slices (about 1 cucumber)

1. Combine first 12 ingredients; toss gently. Spoon 1 rounded tablespoon rice mixture onto each cucumber slice.
2. A handheld grater is an ideal kitchen tool when you need to create finely grated bits that distribute flavor throughout a dish. Use it to grate the rind from fresh citrus or hard cheese, such as the well-aged Asiago and lemon we used in this recipe.

brown rice, cheese, parsley, red bell peppers, fresh oregano, capers, lemon rind, lemon juice, extravirgin olive oil, salt, red pepper, garlic, cucumber

Taken from www.myrecipes.com/recipe/tabbouleh-style-rice-cucumber (may not work)