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Bean & dill pilaf with garlicky yogurt

Bean & dill pilaf with garlicky yogurt

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A star rating of 4.7 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Make the most of the contents of your storecupboard with this easy, throw-together rice dish

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal609
fat18g
saturates10g
carbs99g
sugars13g
fibre10g
protein20g
low insalt0.63g
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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 vegetable , broad beans, peas and green beans
  • 100g Greek yogurt
  • 1 tbsp milk
  • 1⁄2 garlic clove , crushed

Method

  • STEP 1

    Fry the onions in the butter until golden. Add the rice and dill stalks; stir round the pan.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2008

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Overall rating

A star rating of 4.7 out of 5.8 ratings
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