Denise says:

Whether it is a day out with the children to the zoo or a casual al fresco meal in the garden, this recipe for rice and broad beans is very tasty and perfect in a lunch box. It tastes delicious hot or cold. The fresh dill adds both colour and flavour.

Cooking rice is a special skill, but I have found that bringing the rice water to the boil, simmering it briefly and then completing it with the heat of its own steam provides the perfect texture - soft but not over cooked and mushy.

This is extensively used in many Sephardi Jewish households as an accompaniment as it goes with most dishes. For a dairy meal, a sauce of yoghurt with herbs is eaten with it.

Serves: 6 people

Ingredients:

400g/ 3 cups frozen broad beans
450g/ 2 cups basmati rice
2 teaspoons salt
4 tablespoons fresh dill

Garnish: 2 tablespoons sunflower or vegetable oil

Method

1) Rinse the rice several times and then leave to soak for 2 hours.
2) Defrost the broad beans and remove the outer skin.
3) Drain the rice. Place in a saucepan and add sufficient water so that it covers the rice by the length of your thumb nail!
4) Add the salt and begin to heat. Once the rice starts to swell and comes to the surface, add the broad beans. Bring to the boil and simmer for 8 minutes or until soft.
5) Place the lid on the saucepan, turn the heat off and leave for 8 minutes.
6) Stir in the dill and taste to check seasoning.

To Serve the stylish way: Drizzle a little vegetable oil on top.