Tabbouleh salad in bowl topped with hard boiled egg

Brown rice tabbouleh with eggs & parsley

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Prep: 10 mins Cook: 20 mins

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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal304
  • fat9g
  • saturates2g
  • carbs39g
  • sugars10g
  • fibre6g
  • protein15g
  • salt0.5g
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Ingredients

  • 75g brown basmati rice
  • fresh thyme, a sprig
  • 160g celery, chopped
    Celery

    Celery

    sell-er-ee

    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
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 small red onion, finely chopped
  • 3 tbsp parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ pomegranate, seeds only
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

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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