This zesty gluten-free, nut-free and lactose-free lunch salad is made of basmati rice, eggs and red onions with parsley for a fresh flavour.
Special diets: Vegetarian | gluten-free | nuts-free | lactose-free |
️Allergens: eggs | not vegan | soy |
⏱ 41 mins – easy
🍽 2 servings – 252 kcal per serving
- 1 tsp salt
- 3 oz basmati rice
- 6 oz celery sticks
- 2 eggs
- 1 tsp vegetable broth
- 1 lemon
- 1 red onion
- 3 tbsp parsley
- 1 half pomegranates
- 1 zester
- 1 squeezer
- 1 knife
- 2 pot
- 1 bowl
- 1 spoon
- 1 plate
- 1 lid
Chop celery sticks.
Zest a lemon.
Squeeze the lemon with a squeezer.
Peel and chop an onion, then chop parsley.
Peel a pomegranate and remove all the seeds from inside each section.
Heat 0.7 cups of water in a pot. Add basmati rice and boil for 2 minutes. Add 1 tsp of salt and cook on low the heat for 20 minutes and cover it with a lid.
Boil 2 eggs in a pot for 8 minutes.
Rinse boiled eggs with cold water.
Peel the eggs.
Add cooked rice to a bowl. Stir in vegetable broth, zested lemons, lemon juice, red onions, and celery sticks with a spoon until well combined. Top with parsley and pomegranate seeds.
Cut hard-boiled eggs in half.
Add halved eggs to the bowl of rice.
It’s ready to be served !