Broad Bean Pilau
This aromatic and hearty dish brings together fluffy basmati rice with tender broad beans, toasted pine nuts, and fragrant dill for a delightful burst of flavors and textures. Each bite is a harmonious blend of earthy notes and subtle spices, making it a truly comforting and satisfying meal. Ready to indulge in this delicious rice and broad beans delight? Let's get cooking!
— Constant Cookbook
Ingredients
- 200g basmati rice
- 300g podded broad beans
- 50g butter
- 4 spring onions , finely sliced
- ½ tsp ground allspice
- bunch of dill , fronds removed and roughly chopped
- handful pine nuts
Instructions
- Wash the rice in several changes of cold water until the water runs clear, then soak in warm water with a pinch of salt for 30 mins. Meanwhile, cook the broad beans in boiling unsalted water for just 2 mins. Drain the beans, then tip into ice-cold water and leave to cool. Remove the beans from their skins and set aside.
- Heat the butter in a saucepan, then sizzle the spring onions, pine nuts, allspice and half the dill for a few mins until pine nuts are toasted. Drain rice, then add to the pan and stir to coat in the butter. Cover the rice with about 1cm of water, then cover the pan and bring to a hard boil. Stir once, then reduce heat to a minimum, cover again and leave for 5 mins. Turn off the heat and leave rice undisturbed for 10 mins. Finally, stir beans through the rice, pile onto a serving platter, scraping any golden crispy bits from the pan, and scatter with the remaining dill.
Cook Time
15M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 351 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 46 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.2 milligram of sodium
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