• 100g red rice
  • 2 eggs, at room temperature
  • 1/4 red onion, halved and thinly sliced
  • handful of fresh dill, roughly chopped
  • 2 x 400g cans mixed beans (try cannellini, butter, haricot, black, kidney, borlotti or flageolet), drained and rinsed

For the dressing


  • STEP 1

    Cook the red rice in a medium-sized pan of boiling water, according to pack instructions; it will take about 45 mins.

  • STEP 2

    Bring a pan of water to the boil. Lower in the eggs on a spoon, boil for 8 mins, then scoop out and immediately plunge into cold water. Once cool enough to handle, peel the eggs and set aside.

  • STEP 3

    Put the onion, dill and beans in a large salad bowl and set aside.

  • STEP 4

    Mix together all the dressing ingredients in a small bowl and whisk well. Taste to check for seasoning and set aside.

  • STEP 5

    Once the rice is ready, drain in a sieve, then run under cold running water to cool, then drain again and tip into the salad bowl with the beans. Pour in the miso dressing, add a good pinch of seasoning and toss well to combine. Slice the eggs into wedges, arrange them on the top of the rice and beans, and serve.

Recipe from Good Food magazine, October 2021

Goes well with


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