STEAMED JASMINE RICE WITH BROAD BEANS AND DILL (VEGAN)
As a child, I had no time for
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2 hungry people, plus one portion for tomorrows lunch
1 cup (170g) broad beans
1 cup (200g) jasmine rice
2 cups (500ml) water
20g fresh dill*
2 tbsp sunflower oil
¼ tsp salt
*Mum always says that the more dill you add, the more ‘dill-icious’ this is (a direct quote)
1. If using fresh broad beans, pod your beans and bring them to the boil for around 3-4 minutes before draining and placing them into a bowl. I used frozen broad beans and allowed them to thaw for a few minutes in a bowl of water at room temperature. Once they are at the right temperature to handle, slip each broad bean out of its outer skin and put them to one side, discarding the skins. This step is time consuming, but worth it for the flavour, colour and texture.
2. Wash and finely chop the dill.
3. Wash the jasmine rice until the water runs clear.
4. Add 2 tbsp sunflower oil to the pan. Add the chopped dill and the de-skinned broad beans and gently fry for 4 minutes until the room fills with the scent of dill. Add ¼ tsp salt.
5. Add the drained jasmine rice and stir so every grain is coated with the green mixture. Next add 500ml of boiled water. Once the mixture starts bubbling turn the temperature down to a low heat, cover the pot and gently simmer for 12 – 15 minutes (check pack instructions) until the rice has soaked up all of the water. Try not to remove the lid while the rice is steaming as this will slow down the cooking process.