Middle Eastern · Lunch
Herbed Rice with Fava Beans and Dill (Gluten-Free)
Basmati rice pilaf with cooked fava beans, fresh dill, and sautéed onion simmered in vegetable stock. Finished with lemon juice and crumbled feta cheese for a fragrant, herb-flecked Middle Eastern side dish.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
449Calories
17.7gProtein
12.1gFat
72.4gCarbs
4.5gSugar
9.6gFiber
1147mgSodium
23mgChol
4.5gSat Fat
650mgPotassium
180mgCalcium
4.1mgIron
0.2mcgVitamin B12
11mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
gluten-free
Instructions
1
Prep
Rinse the basmati rice under cold running water until clear, then drain well. Finely chop the onion, mince the garlic, chop the dill, and thinly slice the scallion.
2
Sauté
Heat the olive oil in a small saucepan over medium heat and sauté the onion for 3 minutes until soft, then stir in the garlic for 30 seconds until fragrant.
3
Toast
Add the rice and toast over medium heat for 2 minutes, stirring often, until the grains turn slightly opaque and smell nutty.
4
Simmer
Pour in the vegetable stock, add salt and pepper, bring to a boil over high heat, cover, and reduce to low heat; simmer 12 minutes until stock is absorbed.
5
Rest
Remove from heat and let the rice stand covered for 5 minutes until the grains are tender and separate easily with a fork.
6
Fold
Fold the fava beans, dill, and scallion through the rice with a fork until evenly distributed and warmed through.
7
Plate
Transfer the rice to a plate, drizzle with lemon juice, and scatter the crumbled feta over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.8 oz250g cooked fava beans
- 1 cup190g dry basmati rice
- 1 1/2 cup360ml vegetable stock
- 11 onion
- 2 clove2 clove garlic
- 4 tbsp4 tbsp fresh dill
- 22 scallion
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp lemon juice
- 2 oz56g feta cheese
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
