Middle Eastern · Dinner
Herbed Rice with Fava Beans and Dill (Low-Chol)
Basmati rice folded with buttery fava beans, fresh dill and scallion in the Persian-Levantine style, finished with lemon juice and a light drizzle of olive oil rather than butter or ghee. Simple, herbaceous and light, served warm as a side or light vegetarian plate.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
419Calories
14.8gProtein
6.2gFat
80.4gCarbs
3.2gSugar
18.2gFiber
538mgSodium
0mgChol
0.9gSat Fat
960mgPotassium
138mgCalcium
6.6mgIron
0mcgVitamin B12
13mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Rinse the cooked basmati rice under cold water in a fine sieve, drain well, then chop the dill, slice the scallions, and mince the garlic.
2
Sweat
Warm the olive oil in a small skillet over medium-low heat, add the garlic and scallions, and cook for 1 minute until softened but not browned.
3
Simmer
Add the cooked fava beans and turmeric to the skillet with a splash of water and stir over medium heat for 3 minutes until heated through.
4
Fold
Tip the rice into the skillet and fold gently over low heat for 2 minutes until evenly warmed and streaked pale yellow.
5
Finish
Remove from heat, fold in the dill, lemon juice, salt, and pepper until evenly distributed.
6
Plate
Spoon the rice onto a plate and garnish with fresh dill fronds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g cooked basmati rice
- 420g420g cooked fava beans
- 20g20g fresh dill
- 44 scallions
- 2 clove2 clove garlic
- 3 tsp3 tsp olive oil
- 1 tsp1 tsp lemon juice
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1/4 tsp1/4 tsp turmeric-ground
