Rice salad with legumes

Name: rice salad with legumes
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 200 g basmati rice; business suit broad beans frozen, a 450 g; business suit garden peas or young capuchins (frozen, a 450 g); 200 g snow peas halved; 1 bag fresh parsley 30 g; 1 bag fresh fresh mint 15 g; 1 tray cress; 1 lemon; 6 tablespoons olive oil; 4 stems celery in slices

A tasty recipe. The vegetarian side dish contains the following ingredients: basmati rice, broad beans (frozen, a 450 g), garden peas (or young capuchins (frozen, a 450 g)), snow peas (halved), fresh parsley (30 g), fresh mint (15 g ), cress, lemon, olive oil and celery (in slices).

Ingredients

Directions

(may be the day before): Cook rice according to instructions and let it cool down in salad bowl.
Cook in pan with plenty of boiling water and some salt frozen broad beans and peas in 3 minutes.
Add pods and cook after 1 min.
Drain legumes in colander with cold water, drain.
Broad beans double tops: rough, gray skin tear open.
Bright green inner bulb.
(Throw away pieces.) Cut leaf of parsley and fresh mint.
Cut garden cress from bed.
Clean lemon peel, zest and grate fruit.
Juice lemon juice and grater with oil.
Peel, celery, cress, parsley and fresh mint with rice.
Season with salt and pepper.
Leave for at least another 30 minutes.
Delicious with grilled lamb..