Broad bean pilaf

COURSE
Mains 
SERVES
4-6 
PREP TIME
under 30 mins 
COOKING TIME
under 30 mins 

INGREDIENTS

  • 4 tablespoons of oil
  • small onion, finely chopped
  • 1 large chicken breast, very finely chopped or minced.
  • salt & pepper
  • 2 crushed garlic cloves
  • ground allspice
  • 400g brown basmati rice
  • 1/2 butternut squash, peeled and seeded and cut into chunks
  • 200g of frozen broad beans
  • zest and juice of a lemon
  • a pint of chicken stock
  • fresh mint

METHOD

Warm 4 tablespoons of oil in a frying pan and sauté a small onion, finely chopped, for a few minutes until transparent. Add one large chicken breast, very finely chopped or minced. Sauté for another few minutes before seasoning with salt, pepper, 2 crushed garlic cloves and a good grinding of allspice. Add 400g brown basmati rice, butternut squash, 200g of frozen broad beans, the zest of a lemon and a pint of chicken stock. Simmer for 20 minutes and then turn off the heat. Cover and keep in a warm place for ten minutes for the rice to finish cooking in its steam. Season to taste and stir in a handful of chopped fresh mint and the juice of half a lemon.

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