I’ll be honest: I was never a huge fan of tabbouleh. I think it was my body’s way or warning me away from foods that made me sick because all the components of tabbouleh are delicious on their own. Which makes this gluten-free tabbouleh just about perfect…and a bit addictive.
Serve it with homemade falafel. Or bring as a side salad to a party.
While you may not have heard of larb by that name, you are likely familiar with the variation known as “lettuce cups”. Lettuce cups often feature Chinese flavors while larb tends to be spicier, with flavors of Thailand and Laos.
This ground meat dish features lime juice, fish sauce, chiles, and herbs. You can use any type of ground meat, though chicken seems to be the most traditional. Serve in lettuce cups and make a little extra sauce for spooning over the completed dish if you’d like.
Once interesting ingredient in this dish is ground toasted rice. It can be optional, but the rice powder adds a bit of crunchiness that is surprising, so I suggest going for it. You can toast the rice on the stove, but I prefer the oven method because it’s less hands-on — I do all the other meal prep while the rice is browning away!