Broad Bean and Dill Pilaf

Name: Broad Bean and Dill Pilaf
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 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

4.65 (6)

⏱ 30 mins 🍽 Serves 4 🌶 british ✅ Easy 🏷 Main course

This aromatic pilaf combines fluffy basmati rice with tender broad beans and a generous amount of fresh dill. It is a quick and flavourful vegetarian option that can be served as a satisfying main or as a complementary side dish for meats like lamb or chicken. The rice is cooked slowly in a buttery vegetable stock for a rich, fragrant result.

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

Method

Wash the basmati rice under running water until it is clear, then let it soak in warm water for 5 mins before draining thoroughly. Melt the butter in a saucepan and cook the chopped onion and crushed garlic for 8-10 mins until soft without browning. Mix in the rice and pour the vegetable stock over it. Put the lid on, bring to a boil, then reduce the heat to its lowest setting and cook the rice gently for 10 mins.
Remove the lid and promptly spread the podded broad beans over the rice, then cover again. Increase the heat and let it simmer for 5 mins until the liquid is fully absorbed. Stir through the chopped dill and serve with additional butter melting on top.

Nutrition (per serving)

Calories435 kcal

Fat12 g

Saturates6 g

Carbs67 g

Sugars4 g

Fibre9 g

Protein12 g

Sodium240 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisinebritish

DietVegetarian