Broad Bean Dill Pilaf Food

BROAD BEAN & DILL PILAF

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.

BROAD BEANS WITH DILL

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.

BROAD BEAN, DILL AND FETA SALAD

Steps:

• Whisk together the garlic, dill, vinegar and olive oil.
• Season to taste.
• Boil some water in a pan and throw in the beans.
• Simmer for 3-4 minutes until tender, then drain and cool slightly.
• Mix the beans with the rest of the ingredients and the vinaigrette.
• Leave a few hours to let the flavours mix.

PERSIAN KALE, KUMARA AND BROAD BEAN QUINOA PILAF

Steps:

• Preheat oven to 200°C Line a baking tray with baking paper. Place the kumara on the lined tray and drizzle with half the oil. Season with salt and pepper. Roast for 20 minutes or until tender.
• Meanwhile, cook the broad beans in a medium saucepan of boiling water for 2 minutes or until heated through. Refresh under cold running water. Drain well. Peel broad beans and set aside.
• Heat remaining oil in a large saucepan over a medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add the ginger, cumin, coriander, turmeric and paprika; cook, stirring, for 1 minute or until aromatic.
• Add quinoa and stock and bring to the boil. Reduce heat to low, cover and simmer for 15 minutes or until liquid evaporates and quinoa is al dente. Stir through kale until just wilted. Add the kumara, broad beans and pistachios and season with salt and pepper. Divide among serving bowls and sprinkle with coriander. Serve with lemon wedges.

BARLEY SWEET POTATO & BROAD BEAN PILAF

Steps:

• Heat olive oil in a large saucepan over medium heat.
• Add onion, celery and garlic and cook, stirring occasionally, for 5 minutes or until onion softens.
• Add barley, water and stock powder. Increase heat to high and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 40 minutes.
• Stir in sweet potato and broad beans and cook, covered, stirring often to prevent mixture from catching, for a further 20 minutes or until sweet potato is tender.
• Stir in coriander and season well with salt and pepper. Serve immediately.

A PILAF OF ASPARAGUS, BROAD BEANS AND MINT

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.