Brown Rice Tabbouleh with Eggs & Parsley Recipe

In a large bowl, combine the cooked brown rice, chopped parsley, red onion, cucumber, and cherry tomatoes.

In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Pour the dressing over the rice mixture and toss well to coat.

Peel the boiled eggs and slice them into quarters.

Place the egg quarters on top of the tabbouleh.

Serve the brown rice tabbouleh with eggs and parsley chilled or at room temperature.