Broad bean & dill pilaf

Broad bean & dill pilaf

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

This fragrant basmati rice dish with dill and broad beans makes a great vegetarian main course or versatile side dish for lamb and chicken

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
435
protein
12g
carbs
67g
fat
12g
saturates
6g
fibre
9g
sugar
4g
salt
0.6g

Ingredients

  • 300g basmati rice
  • 50g butter, plus extra to serve
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 500ml vegetable stock
  • 400g podded and skinned broad beans (about 1.6kg unpodded)
  • small pack of dill, chopped

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Method

  1. Rinse the rice until the water runs clear, then soak in warm water for 5 mins and drain well. Heat the butter in a saucepan and add the onion and garlic. Sizzle everything for 8-10 mins until softened, but not coloured. Stir though the rice and pour over the stock. Cover, bring to the boil, then turn down heat to a minimum and cook the rice very slowly for 10 mins.
  2. Lift the lid, and quickly scatter over the podded beans, then replace the lid. Turn up the heat and simmer for 5 mins until all the liquid is absorbed. Add the dill, give the rice a good stir and serve with extra butter melting through.

Recipe from Good Food magazine, May 2014

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