ingredients

200 g of basmati rice
100 g extra-fine green beans
2 tomatoes
100 g peeled beans
10 sprigs of coriander
5 sprigs of flat parsley
6 sprigs of cive
1 tbsp. to c. coriander seeds
3 tbsp. to s. of cider vinegar
3 tbsp. to s. of rapeseed oil

Steps

Step 1

Heat the rice and 4 dl of water over high heat. In the first broth, stir with a fork, add the coriander seeds crushed, salt, close, cook for 10 minutes over very low heat. Peel the grains with a fork, let cool covered.

2ND STEP

At the same time, heat 3 cm of water in a saucepan. In the first broth, add the green beans in 2 cm pieces, cook for 2 minutes. Add the beans, salt, cook 3 min. Drain, then cool in the strainer under the tap.

STEP 3