Yield: 24 servings 13 cups vegetable broth 2 Tbsps. butter 12 cups uncooked instant brown rice 2 cups olive oil, divided 2 Tbsps. garlic, minced 4 cups lemon juice 4 tsps. salt 2 tsps. pepper 12 cups tomatoes, diced 8 cups parsley, minced 6 cups cucumber, peeled, seeded and diced 4 cups green onion, sliced 1 cup fresh mint, minced 24 each pitas 12 cups lettuce, shredded FOR RICE: Bring broth and butter to a boil; add rice. Stir, cover and lower heat to simmer. Cook 10 minutes, covered, ...
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