Embrace summer with this Middle Easter broad bean rice pilaf or impress your friends and family with a Middle Eastern twist to your occasion. Simple and delicious, this is also the best weeknight dinner — ready in a flash and loaded with flavour.
Broad bean rice pilaf is superbly served with some roasted tomatoes or a creamy natural yogurt. I’ve had so much wonderful feedback on my rice dishes and this simple recipe using frozen broad beans is sure to become yet another favourite meal for your family.
Step 1.
De-string the broad beans and roughly cut them into bite-size pieces. Place them in a bowl of water and set them aside.
To make the rice, place rice in a sieve and wash until water runs clear. Add the 2 tablespoons of olive oil to a non-stick pot, add rice, season with salt and stir well. Add boiling water, lower the heat to a simmer and cover the pot with a lid. Simmer on low for approximately 20 minutes or until rice is cooked.
Step 2.
To make the broad beans, heat olive oil in a non-stick pot over medium heat, add chopped onions, chilli, and garlic, and sauté until translucent. Add the wet broad beans (add ½ a cup of the water only if using frozen beans). Season with salt and pepper. Cover with a lid, reduce heat, and simmer for approximately 25-30 minutes or until the broad beans are cooked through.
Step 3.
Add the cooked rice and chopped coriander to the broad bean mixture and stir through.
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