Mushroom & potato soup
Porcini mushrooms give this healthy soup a real umami flavour boost. Pour into a flask for a warming, low-calorie lunch that you can take to work
Brown rice tabbouleh with eggs & parsley
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 75g brown basmati rice
- fresh thymea sprig
- 160g celerychopped
- 2 large eggs
- 1 tsp vegetable bouillon
- 1 small lemonzest and juice
- 1 small red onionfinely chopped
- 3 tbsp parsleychopped
- 1/2 pomegranateseeds only
Nutrition: per serving
- kcal304low
- fat9glow
- saturates2g
- carbs39g
- sugars10g
- fibre6g
- protein15g
- salt0.5g
Method
step 1
Simmer the rice with the thyme and celery for 20 mins until tender. Meanwhile, boil the eggs for 7 mins, then cool in cold water and carefully peel off the shell.
step 2
Drain the rice and tip into a bowl. Add the bouillon, lemon zest and juice, and red onion, then stir well and scatter over the parsley and pomegranate. Spoon onto plates or into lunchboxes, then halve or quarter the eggs and arrange on top.
