Volcano Rice Tabouli Salad

By Food52
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3/4 cups volcano rice (or 2 cups cooked Volcano rice or Madagascar rice)

1 1/4 cup water (plus 2 Tablespoons water)

1/4 cup freshly squeezed lemon juice

1/4 cup Extra Virgin Olive Oil

1 teaspoon Kosher salt (divided use)

1/2 cup curly parsley, Finely chopped

2 - 3 tablespoons fresh mint leaves, finely chopped

1 cup tomatoes, chopped

1 cucumber, peeled, seeded and chopped

1/2 cup hazelnuts, briefly toasted in a dry skillet until fragrant and then chopped

1/2 cup scallions or baby onions, chopped fine

Freshly ground black pepper to taste

1/2 cup feta cheese, crumbled (optional)

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