Broad bean and rice salad

  • Vegetarian


250g wholegrain rice
1 vegetable stock cube
200g fresh podded broad beans
50g toasted flaked almonds
1 bunch salad onions, sliced
2 tomatoes, diced
2 tbsp vinaigrette
25g pack fresh flat-leaf parsley, chopped


1. Cook the rice in 1 litre water with the stock cube for 20-25 minutes until tender. Drain and run under cold water to cool. Meanwhile, cook the beans according to pack instructions, drain and cool.

2. Mix remaining ingredients together. Toss in the rice and beans, season and serve.

  • Preparation time: 10 minutes
  • Cooking time: 20-25 minutes
  • Total time: 30-35 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,725kj/410kcals
Fat 15g
Saturated Fat 1.7g
Carbohydrate 57.8g
Sugars 4.3g
Salt 0.9g

6.3g fibre 11g protein

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4 stars

Average user rating Based on 2 ratings

This recipe was first published in Thu May 29 15:14:57 BST 2014.