Brown rice tabbouleh with eggs & parsley

2 of 5-a-day eggs fibre folate gluten free healthy low calorie low fat rice salad tabbouleh vegetarian

N/A

Source

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

1/2 pomegranate , seeds only

Method

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.