Broad bean and mint pilaf

Recipe: Broad bean and mint pilaf


  • 500g frozen broad beans
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 large garlic cloves, crushed
  • 250g (1 1/4 cups) long-grain rice
  • 625ml (2 1/2 cups) vegetable or chicken stock (see note)
  • 2 tbs chopped fresh mint


  1. Place the broad beans in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until thawed. Drain. Peel and discard the skins.
  2. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and rice, and cook, stirring, for 1 minute.
  3. Add the stock. Cover and bring to the boil. Reduce heat to low and cook for 10 minutes. Stir in the broad beans. Set aside, covered, for 5 minutes.
  4. Add the mint to the pilaf and stir until well combined. Transfer to a serving dish to serve.


  1. Serves 6 as an accompaniment.
  2. Make sure you use a gluten-free stock if you want this recipe to be gluten free.
  3. Make it ahead: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the broad beans in an airtight container in the fridge. Continue to the end of step 3 up to 1 hour ahead. Keep covered. Just before serving, reheat the pilaf over medium-low heat and continue from step 4.

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)