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Tabbouleh salad in bowl topped with hard boiled egg

Brown rice tabbouleh with eggs & parsley

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A star rating of 3.6 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal304
low infat9g
saturates2g
carbs39g
sugars10g
fibre6g
protein15g
salt0.5g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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Goes well with

Recipe from Good Food magazine, January 2018

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A star rating of 3.6 out of 5.12 ratings
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