Broad bean, dill and rice salad

This summery salad is perfect for picnics and barbecues. It comes from my last book Simply Veg A Modern Guide to Everyday Eating  (see Books page). If your broad beans are young, simply pod and cook them; if mature, slip them out of their casings after cooking. 

This can also be served as a main course if you add 200g/7oz cooked, peeled North Atlantic prawns with a little lemon juice and zest.

Serves 4

250g/9oz mixed basmati and wild rice

115g/4oz shelled broad beans

3 inner sticks celery, finely sliced

cucumber, peeled and diced

1 bunch radishes, trimmed and cut into chunks

1 tablespoon roughly snipped dill

3 tablespoons finely sliced chives

1 tablespoon white wine vinegar

3 tablespoons extra virgin olive oil

salt and freshly ground black pepper

1 Put the rice in a saucepan with 500ml/18 fl oz water.  Bring up to the boil, cover and simmer for 15 minutes, or until tender and the water has all evaporated.  Tip on to a plate and leave to cool.

2 Drop the broad beans into a saucepan of boiling unsalted water. Salt detracts from their flavour and toughens the outer shell of broad beans. Return to the boil and simmer, covered, for about 3-4 mintues, or until tender, then drain and cool under cold running water.  Pat dry with kitchen paper.  Lace in a salad bowl with the celery, cucumber, radishes and chopped herbs.  Mix in the cool rice.

3 In a small bowl, whisk together the vinegar and olive oil.  Season to taste and mix into the salad.  Adjust the seasoning to taste and serve.


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