Name: Broad bean & dill pilaf
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: British
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

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Broad bean & dill pilaf

Broad bean & dill pilaf

Barney Desmazery

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4.7 out of 5.6 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal435

low
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.

Recipe from Good Food magazine, May 2014

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A star rating of 4.7 out of 5.6 ratings

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