Dill rice with broad beans and tzatziki
User Reviews
5
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Prep Time
5 mins
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Cook Time
27 mins
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Total Time
32 mins
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Course
Side Dish
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Cuisine
Middle Eastern
Dill rice with broad beans and tzatziki
Description
This recipe pairs a fragrant dill-infused rice cooked with broad beans and a refreshing tzatziki sauce. The rice is prepared by soaking and rinsing a mixture of long grain and wild rice, then cooking them with diced onions, garlic, and blanched broad beans in hot vegetable stock. Half the fresh dill is added during cooking, imparting a herbaceous note.
The tzatziki sauce is made by grating cucumber, salting it to draw out moisture, and then squeezing it dry. It’s mixed with full-fat Greek yogurt, minced garlic, fresh dill, lemon juice, and olive oil to create a creamy, tart accompaniment. The contrast between the warm, buttery dill rice and the cool, tangy tzatziki makes this dish balanced and refreshing.
Broad bean skins can be removed for a smoother texture, especially if using canned beans. The rice and beans together provide a filling, nutritious base. The recipe suggests toasting optional pine nuts for crunch and zesting lemon for brightness. This dish can be served as a main or a side with meat or vegetable dishes.
For a vegan version, omit the butter in the rice and exclude the yogurt in the tzatziki, adjusting accordingly.
Ingredients
For the tzatziki
- 300 g Greek yoghurt full-fat, heaping cup
- 1/2 large cucumber
- 1 tsp salt
- 1 garlic clove, minced
- 1 tbsp dill chopped
- 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 onion finely diced, large
- 2 garlic minced, large cloves
- 300 g long grain rice or basmati rice, mixed
- 300 g wild rice or basmati rice, mixed
- 200 g broad beans fava beans, frozen or canned
- 1 tsp salt
- 550 ml vegetable stock broth, hot
- 1 dill chopped, large bunch, fresh
- 2 tbsp pine nuts optional, toasted
- 1 lemon , zest only (optional)
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
- Removing the outer skins of broad beans is optional but can improve texture and is easier when using canned beans.
- For frozen broad beans, blanch in boiling water for 2 minutes before removing skins.
- Omit butter in the rice and yogurt in the tzatziki for a vegan adaptation of this recipe.
User Reviews
Overall Rating
5
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