Tabbouleh bel Roz

• 3/4 cup basmati rice
• Salt
• Juice of 23 lemons
• 1/2 cup extra-virgin olive oil
• Pepper
• 2 cups chopped flat-leaf parsley
• 1/2 cup chopped mint
• 10 scallions, chopped
• 5 firm ripe tomatoes, cut into small dice
• 2 hearts of romaine or Bibb lettuce to garnish

1. Pour boiling water over the rice, leave for a few minutes, then rinse and drain.
2. Boil in salted water for about 14 minutes, then drain and pour back into the pan.
3. Put the lid on and leave over low heat (it will steam) for 15 minutes, or until tender.
4. While still hot, dress with the lemon juice and olive oil and a little salt and pepper.
5. Just before serving, mix with the parsley, mint, and scallions.
6. Serve topped with the tomatoes and garnished with a ring of lettuce leaves stuck around the edge of the salad.

basmati rice, salt, lemons, extravirgin olive oil, pepper, flatleaf parsley, mint, scallions, firm ripe tomatoes, hearts of romaine

Taken from www.epicurious.com/recipes/food/views/tabbouleh-bel-roz-373241 (may not work)