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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
Heat the oil in a saucepan over a medium heat and add the onion. Cook, stirring occasionally, for 6-8 minutes until golden. Tip in the rice and mix well to coat everything in the oil.
Pour the stock into the pan and bring to the boil. Cover, reduce the heat to low and cook for 11-14 minutes or until the stock has been completely absorbed by the rice. Take off the heat. Remove the lid and cover the pan with a clean tea towel. Leave to stand for 5 minutes for the rice to fluff up. Meanwhile, bring a pan of water to the boil and simmer the broad beans for 3-4 minutes. Drain and refresh under cold water, then slip off the outer skins.
Tip the broad beans, barberries and ½ the herbs into the rice. Add a good pinch of salt; mix gently with a fork. Transfer to a serving dish, then scatter over the almonds and remaining herbs. Serve immediately.
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