Middle Eastern · Lunch
Herbed Rice with Fava Beans and Dill
Basmati rice pilaf with cooked fava beans, fresh dill, and sautéed onion simmered in vegetable stock. Finished with lemon juice and crumbled feta cheese for a fragrant, herb-flecked Middle Eastern side dish.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
449Calories
17.7gProtein
12.1gFat
72.4gCarbs
4.5gSugar
9.6gFiber
1147mgSodium
23mgChol
4.5gSat Fat
650mgPotassium
180mgCalcium
4.1mgIron
0.2mcgVitamin B12
11mgVitamin C
Goes well with
Sauvignon Blanc
local
Ayran
international
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
gluten-free
Instructions
1
Prep
Rinse the basmati rice under cold running water until clear, then drain well. Finely chop the onion, mince the garlic, chop the dill, and thinly slice the scallion.
2
Sauté
Heat the olive oil in a small saucepan over medium heat and sauté the onion for 3 minutes until soft, then stir in the garlic for 30 seconds until fragrant.
3
Toast
Add the rice and toast over medium heat for 2 minutes, stirring often, until the grains turn slightly opaque and smell nutty.
4
Simmer
Pour in the vegetable stock, add salt and pepper, bring to a boil over high heat, cover, and reduce to low heat; simmer 12 minutes until stock is absorbed.
5
Rest
Remove from heat and let the rice stand covered for 5 minutes until the grains are tender and separate easily with a fork.
6
Fold
Fold the fava beans, dill, and scallion through the rice with a fork until evenly distributed and warmed through.
7
Plate
Transfer the rice to a plate, drizzle with lemon juice, and scatter the crumbled feta over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.8 oz250g cooked fava beans
- 1 cup190g dry basmati rice
- 1 1/2 cup360ml vegetable stock
- 11 onion
- 2 clove2 clove garlic
- 4 tbsp4 tbsp fresh dill
- 22 scallion
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp lemon juice
- 2 oz56g feta cheese
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
