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