Brown Rice Tabbouleh

Combine the cooked brown rice with the chopped cucumber, tomato, fresh parsley, mint leaves, and green onions in a large mixing bowl.

Whisk together the olive oil and lemon juice in a small bowl until well combined.

Pour the olive oil and lemon juice mixture over the rice and vegetable combination, stirring gently but thoroughly to coat all ingredients evenly.

Season the tabbouleh with salt and freshly ground black pepper, then toss again to distribute the seasonings throughout.

Taste and adjust seasonings if needed, adding more salt, pepper, lemon juice, or olive oil according to preference.

Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the salad to chill.

Stir gently before serving to recombine any settled ingredients, then divide among serving bowls or plates and serve cold or at room temperature.