Broccoli and broad bean rice pilaff
A recipe from the Good Food collection.
Have your say
- 250 g (9 oz/1¼ cups) basmati rice
- 560 ml (19¼ fl oz/2¼ cups) chicken stock
- 350 g (12 oz) broccoli, chopped into bite-sized florets
- 310 g (11 oz/2 cups) frozen broad (fava) beans, shelled
- 6 spring onions (scallions), finely chopped
- 1 teaspoon sweet paprika
- 2 handfuls parsley, roughly chopped
- 50 g (1¾ oz/⅓ cup) toasted almonds, roughly chopped
- 1 garlic clove, crushed
- 2 tablespoons almond oil or extra virgin olive oil
- 2 teaspoons finely grated lemon zest
- 3 tablespoons medium-dry sherry
1. Place the rice in a saucepan over medium–high heat, pour in the stock and cover with a lid. Bring to the boil, then reduce the heat to very low and simmer for about 8–10 minutes, or until the rice has absorbed all the liquid and is perfectly steamed.
2. Meanwhile, put the broccoli and broad beans in a steamer and cover with a lid. Sit the steamer over a saucepan or wok of boiling water and steam for 3 minutes. When the vegetables are still slightly undercooked, remove from the heat. Refresh the broad beans under cold water and peel.
3. Spoon the hot rice into a large bowl, add the vegetables, spring onion, paprika, parsley, almonds, garlic, almond oil, lemon zest and sherry. Season with salt and pepper and toss with a large spoon until well combined. This is delicious served with grilled fish and poultry or simply on its own.