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Brown rice tabbouleh with eggs & parsley

Pack up this tasty rice salad for a healthy vegetarian lunch. It's full of fibre, folate and vitamin C and is topped with protein-rich boiled eggs

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 304
  • Carbohydrates 39
  • Saturated Fat 2
  • Sugar 10
  • Protein 15
  • Fat 9
  • Fibre 6
  • Salt 0.5

Nutrition per serving

  • Calories 304
  • Carbohydrates 39
  • Saturated Fat 2
  • Sugar 10
  • Protein 15
  • Fat 9
  • Fibre 6
  • Salt 0.5

Ingredients

  • 75g brown basmati rice
  • fresh thyme, a sprig
  • 160g celery, chopped
  • 2 large eggs
  • 1 tsp vegetable bouillon
  • 1 small lemon, zest and juice
  • 1 small red onion, finely chopped
  • 3 tbsp parsley, chopped
  • ½ pomegranate, seeds only

Tip

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Method

  1. Simmer the rice with the thyme and celery for 20 mins until tender. Meanwhile, boil the eggs for 7 mins, then cool in cold water and carefully peel off the shell.

  2. Drain the rice and tip into a bowl. Add the bouillon, lemon zest and juice, and red onion, then stir well and scatter over the parsley and pomegranate. Spoon onto plates or into lunchboxes, then halve or quarter the eggs and arrange on top.

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