Middle Eastern · Dinner
Herbed Rice with Fava Beans and Dill
Basmati rice steamed with cooked fava beans, fresh dill, parsley, and scallions, seasoned with cumin and turmeric, then finished with butter and lemon juice in an Egyptian-inspired style. Warm spices provide depth while fresh herbs brighten the grain. Served as a light vegetarian main or side with yogurt.
$3
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
389Calories
11.2gProtein
9.7gFat
65.4gCarbs
2.8gSugar
10.6gFiber
437mgSodium
23mgChol
5.1gSat Fat
620mgPotassium
89mgCalcium
4.2mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
herb-salt
all-time-classics
vegan
low-calorie
Instructions
1
Prep
Rinse the basmati rice under cold running water in a fine sieve until the water runs clear, then drain well.
2
Saute
Melt butter in a saucepan over medium heat, add thinly sliced scallions, and cook 2 minutes until softened.
3
Bloom
Stir cumin and turmeric into the butter and cook over medium heat 30 seconds until fragrant and golden.
4
Simmer
Add rice, vegetable stock, and salt to the saucepan, bring to a boil over high heat, then reduce to low, cover, and simmer 12 minutes until liquid is absorbed.
5
Rest
Remove from heat and let stand covered 5 minutes so grains firm up and separate.
6
Fold
Add cooked fava beans to the saucepan, cover, and let sit 3 minutes until warmed through.
7
Finish
Fluff rice with a fork, then fold in chopped dill, parsley, lemon juice, and black pepper until distributed.
8
Plate
Transfer rice to a plate, mound gently, and scatter extra dill on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g, cooked fava beans
- 1 cup190g basmati rice, uncooked
- 2 cup480ml vegetable stock
- 44 scallions
- 4 tbsp4 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp2 tbsp butter
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground turmeric
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
