Broad bean & dill rice
This simple bean and herb pilaf by John Gregory-Smith is flecked with dried barberries: tiny vibrant red fruits that give the dish a deliciously sweet-sour tang.
- Serves6
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
- Plusstanding
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 300g basmati rice
- 700ml fresh vegetable stock
- 130g frozen broad beans
- 25g dried barberries
- 20g pack dill, finely chopped
- 25g pack flat leaf parsley, leaves chopped
- 25g toasted flaked almonds