Bean & dill pilaf with garlicky yogurt

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1. Fry the onions in the butter until golden. Add the rice and dill stalks; stir round the pan.
2. Pour in the saffron stock, bring to the boil, then cover and simmer for 5 mins. Add the beans and half the dill. Cook 5 mins more until the liquid has been absorbed into the rice. Meanwhile, stir the yogurt, milk and garlic together with seasoning. Spoon yogurt on top of the rice, then sprinkle with remaining dill.

Per serving

609 kcalories, protein 20g, carbohydrate 99g, fat 18 g, saturated fat 10g, fibre 10g, salt 0.63 g

Latest comments and suggestions

• Claire

  09 April 2008

  Claire rated and commented on this recipe

  

  Delicious, really easy and quick to make children and husband loved it. The garlic yogurt is easy to do and makes the dish that extra bit special.

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• Lizzie

  18 May 2008

  Lizzie commented on this recipe

  This looks great, can't wait to try it, but where did the saffron get into the stock?

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• Ami

  12 June 2008

  Ami commented on this recipe

  Very tasty and simple. Garlicky yogurt is great idea. We added saffron to the ready stock about 10 minutes before using it.

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• Nicola

  23 February 2009

  Nicola rated and commented on this recipe

  

  Really quick and easy but with good results! I doubled the recipe, and ended up with enough to probably feed 6 people. We had it with griddled mackerel, which went quite well. I'm looking forward to eating the leftovers for my lunch today :-)

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Ingredients

• 2 onions , halved and thinly sliced
• 25g butter
• 175g basmati rice
• 20g pack dill , stalks and fronds chopped but kept separate
• 500ml vegetable stock
• 300g frozen mixed vegetables , broad beans, peas and green beans
• 100g Greek yogurt
• 1 tbsp milk
• 1⁄2 garlic clove , crushed

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Vegetarian

Ingredients

• 2 onions , halved and thinly sliced
• 25g butter
• 175g basmati rice
• 20g pack dill , stalks and fronds chopped but kept separate
• 500ml vegetable stock
• 300g frozen mixed vegetables , broad beans, peas and green beans
• 100g Greek yogurt
• 1 tbsp milk
• 1⁄2 garlic clove , crushed

Per serving

609 kcalories, protein 20g, carbohydrate 99g, fat 18 g, saturated fat 10g, fibre 10g, salt 0.63 g

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