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December 18, 2014 / 26 Kislev, 5775
 
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Basmati Rice with Broad Beans and Dill

    Whether it is a day out with the children to the zoo or a casual al fresco meal in the garden, this recipe for rice and broad beans is very tasty.  It tastes delicious hot or cold. The fresh dill adds both color and flavor.  

 

     Cooking rice is a special skill, but I have found that bringing the rice water to the boil, simmering it briefly and then completing it with the heat of its own steam, provides the perfect texture – soft but not overcooked and mushy.  

 

    This is extensively used as a meal accompaniment in many Sephardic Jewish households, as it goes with most dishes. For a dairy meal, serve a sauce of yogurt with herbs.


 


This recipe serves: 6 people


 


Ingredients


3 cups frozen broad (fava) beans


2 cups basmati rice


2 teaspoons salt


4 tablespoons fresh dill


 


Garnish: 2 tablespoons sunflower or vegetable oil


 


Method


      1. Rinse the rice several times and then leave to soak for 2 hours.


      2. Defrost the broad beans and remove the outer skin.


      3. Drain the rice. Place in a saucepan and add sufficient water so that it covers the rice by the length of your thumbnail!


      4. Add the salt and begin to heat. Once the rice starts to swell and comes to the surface, add the broad (fava) beans. Bring to the boil and simmer for 8 minutes or until soft.


      5. Place the lid on the saucepan, turn the heat off and leave for 8 minutes.


      6. Stir in the dill and drizzle a little vegetable oil on top.

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Printed from: http://www.jewishpress.com/sections/food/basmati-rice-with-broad-beans-and-dill/2008/08/07/

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