TODAY’S RECIPE: Brown rice tabbouleh with eggs & parsley

EASY lunch. SERVES 2.

Ingredients

75g brown basmati rice Fresh thyme sprig 160g celery, chopped 2 large eggs 1 tsp vegetable bouillon 1 small lemon, zested and juiced 1 small red onion, finely chopped 3 tbsp chopped parsley ½ pomegranate, seeds only

Method

1 Simmer the rice with the thyme and celery for 20 minutes until tender. Meanwhile, boil the eggs for seven minutes, then cool in cold water and carefully peel off the shell.

2 Drain the rice and tip into a bowl. Add bouillon, lemon zest and juice, and red onion, then stir well and scatter over the parsley and pomegranate. Spoon onto plates, halve or quarter the eggs and arrange on top.

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