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Broad bean and rice salad
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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.
Typical values per serving:
6.3g fibre 11g protein
This recipe was first published in May 2014.