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Broad bean & dill pilaf

Broad bean & dill pilaf

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A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal435
fat12g
saturates6g
carbs67g
sugars4g
fibre9g
protein12g
salt0.6g
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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 bean (about 1.6kg unpodded)
  • small pack of dill , chopped

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.

Goes well with

Recipe from Good Food magazine, May 2014

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Overall rating

A star rating of 4.8 out of 5.4 ratings
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