Recipe: dill, spring onion & broad bean rice
Broad beans 蚕豆 cándòu are neutral in temperature. With a sweet and slightly pungent flavour they enter the spleen and stomach meridians. They are known for fortifying the spleen and encouraging urination. Broad beans can be used to treat water retention and for detoxification – although best eat ‘enough but not too many’ as over consumption may lead to bloating.
- 25g of fresh dill
- 2 spring onions
- 300g broad beans
- 1 Tbsp olive oil
- 1 tsp vegetable stock powder
- 1 cup basmati rice
- 1 cup water
Wash one cup of rice three times until the water is clear then put the rice aside.
Roughly chop the fresh dill and spring onions and place in a bowl with the broad beans.
Heat the oil in a medium-sized saucepan. Add the washed rice, vegetable stock powder and a cup of water. Mix well to dissolve the stock.
Add the fresh greens to the rice, stir once, and cook for about 15 minutes.
Once the stock has fully dissolved, place a lid on the saucepan and continue to cook on a low heat for another 15 minutes, stirring every 5 minutes to avoid sticking.
Season and serve with something equally delicious such as a curry or vegetable stew.
Feel free to send us a photo when you’re done – we’d love to see how you got on and to hear if your guests were impressed!
