BROAD BEAN & DILL PILAF

Broad bean & dill pilaf image

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

Provided by Barney Desmazery

Time 30m

Number Of Ingredients 7

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

Steps:

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.
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.

Nutrition Facts : Calories 435 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 4 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium