Broad Bean and Pumpkin Pilaf
This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook published by HarperCollins.
The Yates Garden Fresh Cookbook is perfect for gardeners who like to cook and is available from leading book stores.
The combination of earthy beans, sweet, roasted pumpkin pieces and aromatic basmati rice is irresistible. Serves 4
- 200g podded older broad beans
- 200g pumpkin, peeled and cut into pieces
- 5 Tbsp grapeseed or sunflower oil (divided measure)
- Pinch of powdered allspice
- 1 1/2 tsp mustard seeds
- 1 1/2 tsp turmeric
- 2 cups of cold, cooked basmati rice
- 2 Tbsp lemon juice
- Water, as required
- Salt and ground pepper
- Handful of fresh chervil (flat-leaf parsley is a reasonable substitute), chopped
- Drop podded beans into a pot of boiling unsalted water and cook until tender.
- Drain and, when cool, slip the beans from their outer leathery skins. Discard skins, put beans aside and keep warm.
- Par-cook diced pumpkin in a steamer or microwave.
- Drain, then toss the pieces in 2 Tbsp oil with salt and allspice, and roast at 200°C until the pieces of pumpkin begin to caramelise (about 10 minutes).
- Remove, and keep warm.
- Meanwhile heat the remaining 3 Tbsp oil in a large pan, add the mustard seeds and cook, stirring until they pop.
- Add the turmeric, then the rice. Stir continuously to coat the rice with the spicy oil.
- Add the lemon juice and as much water as needed to allow the rice to steam – depending on the rice, about a quarter of a cup.
- Cover, reduce heat to low and leave for about 10 minutes until the rice is very hot and all the liquid has evaporated.
- Add the broad beans and pumpkin pieces. Mix carefully, adding salt if necessary and black pepper. Scatter with chervil.
- This can be served as a dish in itself, but is very good with cold roast chicken.
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