Broad Beans Rice Salad
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This rice salad is spiced up with early summer veggies - fresh tomatoes, broad beans and extra nutrients from kidney beans. The optional dressing adds to the nutty flavour of the brown rice and the whole thing takes just 20 minutes! If you don't fancy a lemon dressing, you can mix in Cheddar cheese instead! |
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Ingredients
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Serves 4 as a main dish
- cup brown salad
- 1/2 cups water
- medium tomatoes
- cups broad beans (shelled)
- cup kidney beans
- cooked)
Dressing
- uice of 1/2 lemon
- tablespoons olive oil
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Method
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- Cook the rice in the water for 15-20 minutes, until tender.
- Meanwhile, cook the broad beans in boiling water for 5 minutes.
- Wash the tomatoes and chop roughly.
- Mix the olive oil and lemon juice until well combined.
- Drain the broad beans and the rice (if there's any spare water in it).
- Mix all the ingredients together and serve warm.
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Time From Cupboard-To-Table
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About 20 minutes |
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Notes & Variations on
Broad Beans Rice Salad
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If you don't fancy a lemon dressing, you could use 100g grated Cheddar, instead.
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