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Bill Granger

Rice, broad bean and artichoke salad


Serves 4

Ingredients

  • 220 g short-grain Rice
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Lemon Juice
  • sea salt
  • Ground black Pepper
  • 3 tablespoons Parsley finely chopped
  • 185 g Broad beans peeled, blanched and skinned
  • 6 marinated artichoke hearts, quartered
  • fresh Mint leaf

Method

  1. Cook the rice in a large pan of salted boiling water until it is cooked but still has a little ‘bite’, and then drain. Put the rice in a mixing bowl with the olive oil, lemon juice, salt and pepper and mix together. Leave to cool. Add the parsley, beans, mint leaves and artichoke hearts and stir together.
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Notes & Tips

Recipes from Every Day by Bill Granger, published by Murdoch Books, photography by Petrina Tinslay

Recipe Rating

4

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What do you think?

 
  • krystynaCooks
    November 2009

    Alison, I hope you appreciate that I moved thru a mountain of Clutter (an upturned coffee table, floor lamp, ironing board, papers) to get to the bookshelf with Bills cook books on to get the answer for you: 6 MARINATED ARTICHOKE HEARTS, QUARTERED.

  • krystynaCooks
    November 2009

    Alison, I hope you appreciate that I moved thru a mountain of Clutter (an upturned coffee table, floor lamp, ironing board, papers) to get to the bookshelf with Bills cook books on to get the answer for you 6 MARINATED ARTICHOKE HEARTS, QUARTERED.

  • Alison
    October 2009

    Er - did I miss something or are they keeping the quantity of artichoke hearts a secret in the ingredients section in this otherwise delicious looking recipe?!

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