Can’t stop. My boiler is broken, there’s an alarming amount of marking in my livingroom and Marco is demanding to be walked. I have just enough time to share with you this divine rice dish inspired by a recipe from Stephanie at Dispensing Happiness (great name) and to tell you that it is my made-it-by-the-skin-of-my-teeth-entry for Susan’s event My Legume Love Affair hosted by the lovely Lucy (who is also writing here this Autumn… um, Spring…).
Pistachio, Dill and Broadbean Rice
(serves 2 – 4)
1 cup brown rice
1 cup frozen baby broadbeans
1/2 cup pistachio nuts
2 tblspn chopped dill
- Boil the rice in plenty of (unsalted) water until just tender. Drain and run under cold water to stop the rice cooking further. Leave to drain.
- Boil the broadbeans in salted water for 4 minutes until just cooked. Again, drain and run under cold water.
- Use your hands to combine the rice, broadbeans, dill and pistachios in a large bowl and season carefully with salt.