Brown Rice Tabbouleh

1/2 cup uncooked Instant Long Grain Brown Rice
11/2 cups veggie broth
2 tbsp. extra virgin olive oil
2 tbsp, lemon juice
1/2 tsp.  minced garlic
1/2 English cucumber finely diced
4 Roma tomatoes
1/3 cup finely chopped fresh parsley
1/4 cup finely chopped fresh chives
2 tbsp. finely chopped fresh mint
1/4 tsp. salt and pepper

Rinse rice and drain well.  Combine rice and broth in saucepan and brong to a boil.  Cover and reduce heat to low simmer....until liquid is absorbed...about 40 minutes. Remove from eat ad let stand 5 minutes.  Fluff and cool.
In mixing bowl whisk olive oil, lemon juice, and garlic.  Stit in everything else and season with salt and pepper.  Cover and refrigerate.