Brown Rice Tabouleh with Eggs and Parsley

• brown basmati rice↗75g g
• fresh thyme↗

  sprig

• celery↗160g g

  chopped

• large eggs↗2
• vegetable broth↗1 tsp tsp
• small lemon1

  zest and juice

• small red onion↗1

  finely chopped

• parsley↗3 tbsp tbsp

  chopped

• pomegranate↗1/2

  only seeds

Step-by-step instructions

1. 1

   Simmer the rice with thyme and celery for 20 minutes until tender. Meanwhile, boil the eggs for 7 minutes, then cool them in cold water and carefully peel.

2. 2

   Drain the rice and transfer it to a bowl. Add the vegetable broth, lemon zest and juice, as well as the red onion, mix well and sprinkle with parsley and pomegranate. Spoon onto plates or lunch boxes, then halve or quarter the eggs and place them on top.