Brown Rice "Tabouli"

I was very pleased with this version of "Tabouli" I made a couple of days ago. I put the Tabouli in quotes because the traditional Tabouli - or Tabbouleh - features bulgur as its primary grain. I used brown rice because I had a lot of it in my pantry, and it has been there for a while and not getting any better. I don't care for brown rice in general - too nutty and too healthy tasting, if you ask me. But it works very well as a base for all the zingy flavors the fresh olive oil, lemon juice, mint, parsley and tomatoes impart. Then again, I suppose there is nothing to stop you from using the traditional grain in this recipe instead.

Note that the following ingredients are approximate. Taste as you throw the ingredients together. Like it more tangy? Squeeze in more lemon juice! Like it a little more pungent? Add another garlic.

Makes 2 servings
1/3 cup Wild Brown Rice (or any brown rice).
2 to 3 tbs Fresh tasting Extra Virgin Olive Oil
1 lemon (meyer, if possible)
1 clove Garlic, minced or chopped fine
3/4 - 1 cup Italian Parsley, chopped medium fine.
10 to 15 fresh Mint leaves, chopped medium fine
1/4 English Cucumber or 1 whole Persian Cucumber, cut into 1/4 inch cubes
Salt and Pepper to taste
optional: 1/2 to 3/4 cup chickpeas, 1/2 cup chopped fresh tomatoes

Cook brown rice till just done and still lovely chewy (the water to rice proportion for cooking is usually 1 to 2. 1 cup of rice to 2 cups of water). While rice is still hot, stir in olive oil, juice of the lemon and garlic. Let sit for 20 to 30 minutes before adding the rest of the ingredients. Season to taste.