Veggie savoury rice

1 of your 5 a day


400g frozen essential Waitrose baby broad beans
2 tbsp olive oil
25g butter
1 large essential Waitrose onion, finely chopped
1 garlic clove
300g essential Waitrose long grain rice.
1 vegetable stock cube
1 essential Waitrose lemon
grated cheddar or parmesan (optional)


1. Thaw the broad beans. Melt the butter in a large pan with the olive oil, add the onion and cook over a low heat until softened. Finely chop the garlic and add to the pan along with the rice. Fry for a minute, making sure the rice is well coated.

2. Prepare 1 litre of hot vegetable stock, using a the stock cube. Add the hot stock, a ladle at a time as the rice absorbs. Repeat until the rice is tender and creamy. While it is cooking, remove the outer skins of the broad beans, if you like, then cook in boiling water for 3 minutes.

3. Drain well. Add the broad beans and zest and juice of the lemon to the rice. Leave to rest for 2-3 minutes before serving. Add grated cheddar or parmesan, if you like.

Veggie savoury rice
  • Total time: 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2154.76kJ
Fat 17.1g
Saturated Fat 5.2g
Carbohydrate 77.6g
Sugars 5.8g
Salt 1.2g

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2 stars

Average user rating Based on 45 ratings