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Nutrition: per serving

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

Recipe from Good Food magazine, May 2014

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Comments, questions and tips (2)

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Overall rating

A star rating of 4.7 out of 5.6 ratings

Jane Lobb

tip

I used frozen broad beans and peas and added them in after the onion had cooked. This dish would also benefit from some chopped fresh mint and a sprinkle of lemon juice if that's your kind of thing. I plated it with a fried egg atop the pile of rice - delicious.

emmalouise21

Very tasty, goes well with a piece of white fish

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