Every-time we do a pilaf (which is not often) we wonder why we don’t cook them more often. This broad bean and dill version is so tasty you could just eat a big bowl of it for dinner without any accompaniment. We had a barbecued pork chop and it would also be great with lamb.
Broad bean & dill pilaf – serves 4
- 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 beans (we use frozen broad beans, put them in boiling water for a minute, then drain and the skins will pop off easily, if you’re buying broad beans in the pods you will need about 1.6kg)
Rinse the rice until the water runs clear, then soak in warm water for 5 minutes before draining well.
Heat the butter in a saucepan and add the onion and garlic. Cook for 8-10 minutes until softened but not coloured.
Stir the rice into the onions and pour over the stock. Cover and bring to the boil, then turn down the heat as low as you can and cook for 10 minutes.
Take the lid off the pan and very quickly scatter over the broad beans. Replace the lid and cook for another 5 minutes. If there is a lot of liquid you can turn up the heat and simmer for 5 minutes until it is absorbed. Stir in the dill and some extra butter before serving.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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