
Broad bean & dill pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
- 300g basmati rice
- 50g butterplus extra to serve
- 1 onionfinely chopped
- 1 garlic clovecrushed
- 500ml vegetable stock
- 400g podded and skinned broad bean(about 1.6kg unpodded)
- small pack of dillchopped
Nutrition: per serving
- kcal435low
- fat12g
- saturates6g
- carbs67g
- sugars4g
- fibre9g
- protein12g
- salt0.6g
Method
step 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.
step 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.