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Broad bean & dill pilaf

This fragrant basmati rice dish with dill and broad beans makes a great vegetarian main course or versatile side dish for lamb and chicken

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 435
  • Carbohydrates 67
  • Saturated Fat 6
  • Sugar 4
  • Protein 12
  • Fat 12
  • Fibre 9
  • Salt 0.6

Nutrition per serving

  • Calories 435
  • Carbohydrates 67
  • Saturated Fat 6
  • Sugar 4
  • Protein 12
  • Fat 12
  • Fibre 9
  • Salt 0.6

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 beans (about 1.6kg unpodded)
  • 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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