Best Broad Bean Dill Pilaf Recipes

BEAN & DILL PILAF WITH GARLICKY YOGURT

Bean & dill pilaf with garlicky yogurt image

Make the most of the contents of your storecupboard with this easy, throw-together rice dish

Provided by Good Food team

Categories Dinner, Main course, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 9

Ingredients

2 onions , halved and thinly sliced
25g butter
175g basmati rice
20g pack dill , stalks and fronds chopped but kept separate
500ml vegetable stock
300g frozen mixed vegetable , broad beans, peas and green beans
100g Greek yogurt
1 tbsp milk
1⁄2 garlic clove , crushed

Steps:

Fry the onions in the butter until golden. Add the rice and dill stalks; stir round the pan.
Pour in the saffron stock, bring to the boil, then cover and simmer for 5 mins. Add the beans and half the dill. Cook 5 mins more until the liquid has been absorbed into the rice. Meanwhile, stir the yogurt, milk and garlic together with seasoning. Spoon yogurt on top of the rice, then sprinkle with remaining dill.

Nutrition Facts : Calories 609 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 13 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.63 milligram of sodium

BROAD BEAN & CHICKEN PILAF

Broad bean & chicken pilaf image

For an easy life, this broad bean and chicken pilaf cooks in one pan

Provided by Sophie Grigson

Categories Dinner, Lunch, Main course

Time 1h15m

Number Of Ingredients 12

Ingredients

200g basmati rice
2 butter
1 tbsp sunflower or vegetable oil
1 onion , chopped
2 garlic cloves , finely chopped
1½ tsp cumin seeds
1 cinnamon stick
1 tsp turmeric
about 350g/12oz skinless, boneless chicken breast or thighs, cut into bite-sized pieces
425ml chicken stock
200g shelled broad beans (about 800g/1lb 12oz before podding)
2 tbsp chopped fresh dill

Steps:

Rinse the rice thoroughly, then leave to drain until needed. Melt half of the butter with the oil in a large pan or paella pan and fry the onion gently, stirring occasionally, for about 7 minutes until translucent, without browning.
Now add the garlic and spices and stir fry for about 30 seconds, then add the chicken. Stir fry lightly for a few minutes on a high heat until the chicken loses its glassy look and is tinged brown (if you're using chicken thighs, stir fry for 5 minutes more). Tip the drained rice into the pan, and stir fry for a final 30 seconds, until the rice is coated with the juices in the pan.
Pour in the stock and stir in the beans. Season generously with salt and pepper and bring to the boil, then put the lid on tightly and turn the heat down as low as it will go (use a diffuser mat if you have one). Leave to simmer for 10-12 minutes, without stirring, until the stock is absorbed and the rice and chicken are tender. Check now and then towards the end of cooking, to make sure the rice hasn't boiled dry. Stir in the dill and the remaining butter just before serving.

Nutrition Facts : Calories 434 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.73 milligram of sodium

BROAD BEANS WITH DILL

Broad Beans with Dill image

Provided by Food Network

Categories appetizer

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 pounds young fresh broad beans in their pods
1/4 pint (1/2 cup) olive oil
2 onions, chopped
2 cloves garlic, peeled and finely chopped
2 tablespoon lemon juice
Salt
2 teaspoons sugar
1/2 pint (1 cup) boiling water
2 tablespoons freshly chopped dill
1/2 pint (1 cup) Greek yogurt
Hot pita bread, to serve

Steps:

Wash the beans; top, tail and string them where necessary.
Heat the oil in a large, heavy, lidded pan. Saute the onions and garlic to soften. Reduce the heat, add the beans in their pods and the lemon juice and season with salt and sugar. Stir, and stew gently for 15 minutes stirring occasionally. Add water and half the dill, adjust to a gentle simmer and cook for 1 hour until the pods are very tender. Leave to cool. Pour the lot into a dish with rest of the dill. Serve with the yogurt and hot pita bread. This dish improves with keeping.