A nourishing bowl of green bean and tomato stew, served with buttery dill-infused rice. An easy and satisfying midweek veggie dinner to add to your rotation.
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Serves
4
Brown Onion
Green Bean
Ground Cinnamon
Tinned Plum Tomato
Mushroom Stock
Greek Yoghurt
Olive Oil
FOR THE RICE:
Salted Butter
Orzo
Long Grain Rice
Water
Dill
Serves
4
Brown Onion
Green Bean
Ground Cinnamon
Tinned Plum Tomato
Mushroom Stock
Greek Yoghurt
Olive Oil
FOR THE RICE:
Salted Butter
Orzo
Long Grain Rice
Water
Dill
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Step 1.
Wash the rice until the water runs clear. Pick and roughly chop the dill fronds. Finely slice the dill stems.
Step 2.
Melt the butter in a saucepan set over a medium heat. Add the orzo and cook for 3-4 mins, stirring constantly, until toasted and browned. Stir through the rice then pour in the water. Let it come to the boil then pop the lid on and turn the heat down to low. Leave it for 12 mins (don’t remove the lid), then remove the pan from the heat and set it aside for another 10 min, still covered. Before serving, stir through the dill fronds and stems.
Step 3.
Meanwhile, peel and finely slice the onion. Trim and halve the green beans.
Step 4.
Heat a drizzle of olive oil in a frying pan set over a medium-high heat. Add the onion and cook for 2-3 mins until softened. Stir through the ground cinnamon then add the plum tomatoes and crush them using a masher. Leave to cook down for 6-10 mins until thickened.
Step 5.
Add the green beans and pour in the stock. Bring to a boil and leave to cook for 5-8 mins until just tender (if you like your green beans cooked for longer, go for it). Taste and season with salt and pepper.
Step 6.
Share the dill rice between plates and top with the green bean stew, a dollop of greek yoghurt and a drizzle of olive oil.
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