Brown Rice Salad with Broad Beans, Artichokes and Dill Recipe

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20 min


40 min


  • 200g (7oz) brown rice
  • 200g (7oz) char-grilled artichokes in oil, drained and halved
  • 3 spring onions, trimmed and thinly sliced
  • 175g (6oz) baby broad beans
  • For the dressing:
  • 130ml (4 ½ fl oz) olive oil
  • 1 tsp Dijon mustard
  • 1 garlic clove, crushed
  • 1 lemon, zest finely grated and juice
  • 2 tbsp dill, chopped


  • Place the rice in a large saucepan with enough cold water to cover the rice by at least 3 times its volume. Bring to the boil, simmer gently for 35-40 minutes or until cooked, it should still retain a little bite.

  • Whilst the rice is cooking, cook the broad beans in salted water for a couple of minutes (You can pop them out of their outer skin to reveal the bright green broad bean inside if you wish)

  • To make the dressing, place the mustard, garlic and lemon zest in a small bowl, season with salt and freshly ground black pepper. Gradually whisk in the olive oil, add the lemon juice to taste and stir in most of the dill.

  • To serve the salad, pour the dressing over the warm rice in a large serving bowl, add all the other ingredients and mix well. Adjust the seasoning if necessary, scatter over the remaining dill and serve.

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