The idea to use leftovers volcano rice in Tabouli salad came when I was picking herbs at my CSA on one of the many oppressively humid, hot days that was making everyone cranky and squinty. The herb field has zero shade and the curly parsley was the first parsley I came to. Standing in the parsley patch I quickly decided to make tabouli for dinner, as a sudden tasty sounding way to excuse picking curly when I usually prefer flat leaf. Now it wasn't laziness, it was a meal plan. - Hippo Flambe

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