Broad bean & dill pilaf

Broad bean & dill pilaf

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(1 ratings)

Prep: 5 mins Cook: 25 mins

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal435
  • fat12g
  • saturates6g
  • carbs67g
  • sugars4g
  • fibre9g
  • protein12g
  • salt0.6g
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Ingredients

  • 300g basmati rice
  • 50g butter, plus extra to serve
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 500ml vegetable stock
  • 400g podded and skinned broad bean (about 1.6kg unpodded)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • small pack of dill, chopped

Method

  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.

  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.

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