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

Description

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, Bea

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