Bean & dill pilaf with garlicky yogurt
- Good Food team
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Serves 2
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4.7 out of 5.8 ratingsRate
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Make the most of the contents of your storecupboard with this easy, throw-together rice dish
Easily halved
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 onions
halved and thinly sliced
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25g butter
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175g basmati rice
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20g pack dill
stalks and fronds chopped but kept separate
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500ml vegetable stock
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300g frozen mixed vegetable
broad beans, peas and green beans
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100g Greek yogurt
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1 tbsp milk
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1⁄2 garlic clove
crushed
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Nutrition: per serving
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kcal609
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fat18g
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saturates10g
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carbs99g
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sugars13g
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fibre10g
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protein20g
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salt0.63g
low
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Method
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step 1
Fry the onions in the butter until golden. Add the rice and dill stalks; stir round the pan.
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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.
Recipe from Good Food magazine, April 2008
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A star rating of 4.7 out of 5.8 ratings
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