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
Provided by Barney Desmazery
Categories Main course, Side dish
Time 30m
Number Of Ingredients 7
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
A PILAF OF ASPARAGUS, BROAD BEANS AND MINT
A wonderful buttery taste of early summer, useful way to use up the first asparagus and beans and young garden mint. From Nigel Slater's new book Tender. Use the vegetable weights as a guide, use whatever you have.
Provided by lindseylcw
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook the broad beans in salted water for 4 mins, till almost tender, drain.
- Trim asparagus into short lengths, steam for 3 mins and drain.
- wash the rice 3 times in cold water, stiring with your hand, cover with warm water, add a tsp salt and set aside for a good hour.
- Melt the butter in a saucepan and add the bay leaves, cardamon, peppercorns,cinnamon stick, cloves, cumin seeds and thyme. Stir in the butter for a minute or two until the fragrance is released.
- Drain the rice and tip it into the warmed spices, cover with 1 cm depth of water and bring to the boil.Season with salt, cover and turn the heat down to a simmer.
- Finely slice the spring onions and chop the parsley.
- After 5 mins remove the lid and gently fold in the asparagus, beans, spring onions and parsley. Replace lid and continue to cook for 5-6 mins, until the rice is tender but still has some bite to it. All the water should have been absorbed, leave with the lid on but the heat off for 2-3 minutes.
- Remove lid, check seasoning, add extra butter if liked and fluff with a fork sprinkle over the mint.
- Can be served with minted yoghurt if liked.
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