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