- 200g basmati rice
- 300g podded broad bean
A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- ½ tsp ground allspice
- bunch of dill, fronds removed and roughly chopped
- handful pine nuts
Wash the rice in several changes of cold water until the water runs clear, then soak in warm water with a pinch of salt for 30 mins. Meanwhile, cook the broad beans in boiling unsalted water for just 2 mins. Drain the beans, then tip into ice-cold water and leave to cool. Remove the beans from their skins and set aside.
Heat the butter in a saucepan, then sizzle the spring onions, pine nuts, allspice and half the dill for a few mins until pine nuts are toasted. Drain rice, then add to the pan and stir to coat in the butter. Cover the rice with about 1cm of water, then cover the pan and bring to a hard boil. Stir once, then reduce heat to a minimum, cover again and leave for 5 mins. Turn off the heat and leave rice undisturbed for 10 mins. Finally, stir beans through the rice, pile onto a serving platter, scraping any golden crispy bits from the pan, and scatter with the remaining dill.
Eat them rawEating very young broad beans raw, drizzled with olive oil and served with small chunks of pecorino cheese.