• Save to your scrapbook
  • Save to your scrapbook

    Spiced broad bean and bacon pilau

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Spiced broad bean and bacon pilau

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    250g Waitrose LOVE Life brown basmati and wild rice.
    2 tbsp Cooks’ Ingredients Thai green curry paste.
    600ml chicken stock, hot.
    1 x Olive oil spray.
    3 rashers Waitrose free range smoked British dry cured back bacon, roughly chopped.
    1 onion, finely chopped.
    2 garlic cloves, chopped.
    1 large red chilli, deseeded and thinly sliced.
    220g essential Waitrose green beans, cut into 2cm lengths.
    200g broad beans, shelled and skinned.
    2 tbsp chopped coriander leaves.
    1 x ½ 75g pack Patak’s plain mini pappadums, to serve.


    1. Put the rice, curry paste and stock in a pan and bring to the boil. Cover and simmer for 20-25 minutes according to packet instructions.

    2. Meanwhile, spray a large pan with oil, then cook the bacon, onion, garlic and chilli for 5 minutes, until softened. Add to the rice mixture and continue to cook until the rice is almost done.

    3. Add the green beans to the pan with the broad beans. Cover and cook for a further 3-4 minutes, until the vegetables and rice are tender and all the liquid has been absorbed.

    4. Spoon onto plates, scatter with coriander leaves and serve with a few crunchy pappadums on the side.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars