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RUBYJEWEL
Rice salad with legumes
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).
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Ingredients
Directions
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(may be the day before): Cook rice according to instructions and let it cool down in salad bowl.
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Cook in pan with plenty of boiling water and some salt frozen broad beans and peas in 3 minutes.
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Add pods and cook after 1 min.
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Drain legumes in colander with cold water, drain.
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Broad beans double tops: rough, gray skin tear open.
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Bright green inner bulb.
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(Throw away pieces.) Cut leaf of parsley and fresh mint.
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Cut garden cress from bed.
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Clean lemon peel, zest and grate fruit.
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Juice lemon juice and grater with oil.
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Peel, celery, cress, parsley and fresh mint with rice.
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Season with salt and pepper.
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Leave for at least another 30 minutes.
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Delicious with grilled lamb..
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Nutrition
365Calories
Sodium0% DV5mg
Fat23% DV15g
Protein22% DV11g
Carbs15% DV45g
Fiber16% DV4g
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