- 75g brown basmati rice
- fresh thyme, a sprig
- 160g celery, chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 large eggs
- 1 tsp vegetable bouillon
- 1 small lemon, zest and juice
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 small red onion, finely chopped
- 3 tbsp parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ pomegranate, seeds only
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
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.
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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