| 6 1/2 cups vegetable or beef broth |
| 1 tablespoon butter |
| 6 cups uncooked instant brown rice |
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| Bring broth and butter to a boil; add rice. Stir; cover and lower heat to simmer. Cook 10 minutes, covered, until all liquid is absorbed. Fluff rice. |
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| 1/2 cup olive oil |
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| Drizzle over rice. Toss. |
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| 2 cups lemon juice |
| 1/2 cup olive oil |
| 1 tablespoon garlic, minced |
| 2 teaspoons salt |
| 1 teaspoon pepper |
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| Whisk together well to combine. Pour over rice. Toss to coat. |
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| 6 cups tomatoes, sliced |
| 4 cups parsley, minced |
| 3 cups cucumber, peeled, seeded, diced |
| 2 cups green onion, sliced |
| 1/2 cup mint, fresh, minced |
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| Add to rice mixture; stir to combine. Refrigerate overnight. Toss before serving. |
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| 6 pita breads |
| 6 cups shredded lettuce |
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| Serve with pita wedges and lettuce. |
