Dill rice with broad beans and tzatziki

Name: Dill rice with broad beans and tzatziki
Prep time: 5 min
Cook time: 27 min
Total time: 32 min
Yield: 1 serving
Ingredients: 300 g | heaping cup full-fat Greek yoghurt; 1/2 large cucumber; 1 tsp salt; 1 garlic clove, minced; 1 tbsp chopped dill; 1 tsp lemon juice; 1 tbsp olive oil; 2 tbsp olive oil; 1 tbsp butter; 2 large onions; 2 large garlic cloves; 300 g | 1 1/2 cups long grain and wild rice mix; 200 g | 1 cup frozen or canned broad beans; 1 tsp salt; 550 ml | 2 1/4 cups hot vegetable stock; 1 large bunch fresh dill; 2 tbsp toasted pine nuts; 1 lemon

User Reviews

5.0

18 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
32 mins
Course
Side Dish
Cuisine
Middle Eastern

Dill rice with broad beans and tzatziki

Shawn Wheeler

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This simple rice dish packed with dill and broad beans is perfect for sharing at large gatherings. Make this dill rice on the stovetop or your Instant Pot.

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Ingredients

For the tzatziki

300 g | heaping cup full-fat Greek yoghurt
1/2 large cucumber
1 tsp salt
1 garlic clove, minced
1 tbsp chopped dill
1 tsp lemon juice
1 tbsp olive oil

For the dill rice

2 tbsp olive oil
1 tbsp butter (omit butter for a vegan version)
2 large onions , finely diced
2 large garlic cloves , minced
300 g | 1 1/2 cups long grain and wild rice mix (or basmati rice)
200 g | 1 cup frozen or canned broad beans (fava beans)
1 tsp salt
550 ml | 2 1/4 cups hot vegetable stock (broth)
1 large bunch fresh dill , chopped
2 tbsp toasted pine nuts (optional)
1 lemon , zest only (optional)

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Instructions

Make the tzatziki

Coarsely grate the cucumber in a bowl and sprinkle with the salt. Let it stand for 5 minutes and then use your hands to squeeze most of the moisture out.
Mix well with the yoghurt, garlic, dill and lemon juice and drizzle with the olive oil. Cover and put in the fridge until needed.

Dill rice -stovetop method

Rinse the rice until water runs clear and then leave to soak in water for 30 minutes. Drain well before using.
Heat the oil and butter in a large pan. Add the onions and cook for 5 minutes, stirring, until softened.
Stir in the garlic and continue to cook for a couple of minutes until fragrant.
Add the broad beans, half the chopped dill and rice and stir to combine, coating the rice grains in the oil and butter.
Pour in the stock and bring to a boil. Reduce heat to the lowest setting, cover with a tight fitting lid. and cook for 20-25 minutes.
Uncover the pan and check the rice: it should be cooked through and all the liquid absorbed. If it is still a bit too al dente, cover the pan and leave the steam to cook the rice a bit further.
Transfer to a large bowl and stir in the remaining dill, fluffing up the rice with a fork.
Serve as a side dish garnished with toasted pine nuts and a little lemon zest with the tzatziki on the side.

Dill rice - Instant Pot method

Rinse the rice until water runs clear and then leave to soak in water for 30 minutes. Drain well just before using.
Heat the oil and butter in your Instant Pot using the Sauté function. Add the onions and cook for 5 minutes, stirring, until softened.
Stir in the garlic and continue to cook for a couple of minutes until fragrant.
Addthe broad beans and rice and stir to combine, coating the rice grains in the oil and butter.
Add the stock and cover. Cook on the rice setting - 12 minutes on low pressure.
Release the steam manually. Transfer to a large bowl and stir in the chopped dill, fluffing up the rice with a fork.
Serve garnished with toasted pine nuts and a little lemon zest with the tzatziki on the side.

Notes

You can remove the outer skins of the broad beans if you like. This is easy to do if you use canned beans. Blanch frozen beans in boiling water for 2 minutes then remove the outer skins.
Leave the butter out for a vegan version of this recipe (minus the yoghurt dip).