Middle Eastern · Lunch
Herbed Rice with Fava Beans and Dill (Dairy-Free)
Basmati rice pilaf with cooked fava beans, fresh dill and scallion, simmered in vegetable stock with a dairy-free butter finish. A one-pot Middle Eastern side built on gentle sautéed onion and warm cumin-turmeric spice, served warm with a lemon wedge.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
435Calories
13.1gProtein
10.3gFat
74.8gCarbs
4.3gSugar
10.2gFiber
890mgSodium
0mgChol
2.9gSat Fat
590mgPotassium
82mgCalcium
4.2mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Rinse the basmati rice in a fine sieve under cold water until water runs clear, then drain and set aside.
2
Sweat
Heat olive oil and dairy-free butter in a small saucepan over medium-low heat. Add the onion and cook 4 minutes until soft and translucent.
3
Bloom
Stir the cumin and turmeric into the saucepan; cook over medium-low heat 30 seconds until the spices darken and coat evenly.
4
Simmer
Add the rice, vegetable stock, and salt; bring to a boil over high heat, then cover, reduce to low, and simmer 12 minutes until liquid is absorbed.
5
Rest
Remove from heat and let the rice sit covered for 5 minutes until the grains firm up and separate easily.
6
Fold
Add the fava beans, dill, and scallions; gently fold with a fork for 1 minute until beans are warmed and herbs are distributed.
7
Plate
Spoon the rice onto a plate and serve warm with the lemon wedge alongside for squeezing over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g cooked fava beans
- 6.8 oz190g basmati rice
- 2 cup480ml vegetable stock
- 11 onion
- 1/2 cup1/2 cup fresh dill (30g)
- 44 scallions
- 2 tbsp2 tbsp dairy-free butter
- 1 tbsp1 tbsp olive oil
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp ground turmeric
- 1/2 tsp1/2 tsp salt
- 22 lemon wedge, for serving
