BROWN RICE TABBOULEH WITH EGGS & PARSLEY

Brown rice tabbouleh with eggs & parsley image

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

Provided by Sara Buenfeld

Time 30m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 304 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium