Zesty rice salad with eggs and parsley

INGREDIENTS

• 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

TOOLS

• 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 !