A pretty, pink addition to breakfast or brunch and rhubarb is delicious this time of year. We will be making this for our mums this Mothers day.
Place the rice in a pan and cover with three times the amount of water, bring to the boil and simmer for 20-25 minutes until cooked. Drain, rinse under cold water and set aside.
Drop the beans into a small pan of boiling water and cook for 2 minutes until tender. Rinse under cold water and transfer to a large bowl. Add the tomatoes- squeeze each one over the bowl to let the juice run into the salad- the orange juice and segments, and cooked rice.
To toast the hazelnuts, place in a nonstick frying pan over a medium heat for 2-3 minutes until lightly golden. Add the nuts to the bowl, then combine all the ingredients, season and serve.
Nothing says Easter like chocolate rice crispy cakes. These should come with a warning, they are incredibly moreish! Get the family involved making these, or just whip up a batch to enjoy solo. Decorate as you please. We've used puffed brown rice here as a gluten-free, wholegrain alternative.
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