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Broad bean & dill rice

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.

5 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins
  • Plusstanding

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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


  1. 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.

  2. 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.

  3. 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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5 out of 5 stars1 rating