Broad bean & dill pilaf

• basmati rice↗300g g
• butter↗50g g

  plus extra to serve

• onion↗1

  finely chopped

• garlic clove↗1

  crushed

• vegetable stock↗500ml ml
• podded and skinned broad bean400g g

  (about 1.6kg unpodded)

• small pack of dill↗

  chopped

Step-by-step instructions

1. 1

   Rinse the rice until the water runs clear, then soak in warm water for 5 mins and drain well. Heat the butter in a saucepan and add the onion and garlic. Sizzle everything for 8-10 mins until softened, but not coloured. Stir though the rice and pour over the stock. Cover, bring to the boil, then turn down heat to a minimum and cook the rice very slowly for 10 mins.

2. 2

   Lift the lid, and quickly scatter over the podded beans, then replace the lid. Turn up the heat and simmer for 5 mins until all the liquid is absorbed. Add the dill, give the rice a good stir and serve with extra butter melting through.