- Serves2
- CourseMain meal
- Prepare5 mins
- Cook20 mins
- Total time25 mins
- Plusstanding
Ingredients
- 150g Essential Basmati Rice
- 1 large onion
- 25g butter
- 20g pack dill
- 1 tsp Cooks’ Ingredients Medium Curry Powder
- 200g frozen Essential Pea & Bean Mix
- 1 unwaxed lemon, zest and juice of ½, plus wedges to serve
- Greek style yogurt, to serve (optional)
Method
Put the rice into a large bowl, fully submerge in cold water and set aside.
Finely chop the onion. Melt the butter in a saucepan, stir in the onion, season with salt and cook over a low heat. Meanwhile, finely chop the bottom ½ of the bunch of dill. Stir the curry powder and chopped dill into the pan with the onions, cover with a lid and cook for 6-8 minutes, until softened.
Drain and thoroughly rinse the rice, then add to the pan. Stir in the frozen pea and bean mix and pour in 250ml boiling water from the kettle. Season, then bring to the boil over a high heat. Cover with a tight-fitting lid, then lower the heat and simmer gently for 10 minutes, until all the liquid is absorbed.
While the rice cooks, roughly chop the remaining dill. Fluff up the rice, then stir in the dill, lemon zest and juice. Adjust the seasoning if needed. Cover and let the rice sit off the heat for 5 minutes, then serve with the yogurt, if liked.
Cook’s tip
If you have dried dill, you can use 1 tsp in place of the fresh, adding it all in step 2. It won’t look as pretty, but it will still be aromatic. Soaking rice beforehand cuts the cooking time.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,622kJ/ 386kcals |
|---|---|
Fat | 12g |
Saturated Fat | 7.2g |
Carbohydrates | 54g |
Sugars | 13g |
Fibre | 8.9g |
Protein | 11g |
Salt | 0.1g |