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Italian-style rice bowl with asparagus, cherry tomatoes and soft-boiled eggs, served outdoors on a rustic wooden table with a glass of water.

Italian Rice Bowl With Tomatoes, Eggs and Herbs

Clodagh McKenna
Hearty and satisfying, this meal-in-a-bowl salad is packed with nutrients, colours and textures making it a meal you'll want to eat again and again.
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Ingredients

  • 500 g brown basmati rice rinsed
  • 4 eggs
  • 120 g French beans topped but not tailed
  • 2 ribs celery finely sliced
  • 341 mL can corn drained
  • 4 tomatoes halved, quartered or sliced, depending on size
  • 1 tbsp chopped mint leaves
  • 1 tbsp chopped flat-leaf parsley leaves
  • sea salt flakes and freshly ground pepper

Dressing

  • 1 lemon juiced
  • 100 mL extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp honey

Instructions
 

  • Placed rinsed rice in large pot of cold salted water. Bring to a boil, reduce heat to medium and cook for 25 minutes, or according to package instructions, until cooked. Drain and let cool.
  • In separate pot of boiling water, boil eggs for 7 minutes, then remove and plunge into bowl of cold water. Drain and peel, then quarter.
  • Add French beans to pot of boiling salted water and cook for 3 to 4 minutes. Drain and cool in bowl of cold water to stop them from cooking any further. Drain again, then cut into 2-inch (5 cm) pieces.
  • Place cooled rice in large serving bowl. Add eggs, beans, celery, corn, tomatoes and herbs, then season with salt and pepper.

Dressing

  • In bowl, whisk together lemon juice, olive oil, Dijon mustard and honey.
  • To serve, pour dressing over salad and gently toss everything together.