Ingredients

Preparation

1. Trim the green beans; plunge into a large pot of boiling salted water.

2. Cook for about 5 minutes, keeping them crunchy. Add the broad beans and cook for another minute. Drain and immediately plunge into ice water. Drain.

3. Put the cooked and warm rice in a dish and fluff it with a fork to separate the grains. Season with the juice of half a lime, oil, and pressed garlic.

4. Add the diced tomatoes, broad beans, chopped green beans, and chopped coriander. Salt and pepper to taste. Mix and refrigerate for at least 1 hour before serving.

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Rice Medley with Crunchy Vegetables

Name: Rice Medley with Crunchy Vegetables
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4 servings
Ingredients: 200 g of cooked jasmine rice; 4 tomatoes; 200 g of shelled broad beans; 1 clove of garlic; 200 g of green beans; 1 lime; 1/2 bunch of coriander; extra virgin olive oil; salt, pepper

Preparation: 20 min

Cooking: 6 min

Servings: 4

This rice medley with crunchy vegetables is a fresh and colorful salad, perfect as a side dish or light main course. The green beans, broad beans, and tomatoes add crunch and flavor, while the coriander and lime add a touch of freshness. Easy to prepare, this flavorful mixture will delight both children and adults at mealtime.