Dill & Butter Bean Rice with Cauliflower

Name: Dill & Butter Bean Rice with Cauliflower
Total time: 50 min
Yield: 4 servings
Ingredients: 800 g Canned butter beans; 250 g Basmati rice; 495 ml Water; 150 g Frozen peas; 35 g Fresh dill; 700 g Cauliflower; 3 cloves Garlic; 1 whole Lemon; 3 tbsp Olive oil; 0.5 tsp Ground turmeric; 0.75 tsp Salt; 0.25 tsp Black pepper

Creamy butter beans, green peas and plenty of dill make a fragrant rice bowl under golden cauliflower.

50 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Canned butter beans800 g
Basmati rice250 g
Water495 ml
Frozen peas150 g
Fresh dill35 g
Cauliflower700 g
Garlic3 cloves
Lemon1 whole
Olive oil3 tbsp
Ground turmeric0.5 tsp
Salt0.75 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

None inherent; check packaged ingredient labels.

Method

Roast cauliflower

Heat oven to 220°C (425°F). Cut cauliflower into bite-size florets. Toss with 2 tbsp oil, turmeric and half the salt on a large metal tray. Roast 25–30 minutes until tender and golden, turning once.

Cook rice

Rinse rice and drain. Add to a saucepan with 450 ml water and remaining salt. Bring to a boil, cover and cook on low for 12–15 minutes, or according to packet instructions. Remove from heat and rest covered for 10 minutes.

Warm beans and peas

Drain and rinse butter beans; expect about 480 g drained. Finely chop garlic and dill. Heat remaining 1 tbsp oil in a large skillet over medium heat. Cook garlic for 30 seconds, add beans and peas with the remaining 45 ml water, cover and cook 4–5 minutes until steaming hot. The extra splash prevents scorching; it is not additional rice liquid.

Combine and serve

Fold rice, dill, pepper and 1 tbsp lemon juice gently into the beans. Divide among four bowls, top with cauliflower and serve with remaining lemon wedges.

Refrigerate leftovers promptly in shallow containers within 2 hours. Reheat leftovers to 74°C (165°F).

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