A simple summer recipe that is a great way to use fresh veggies, this easy summer vegetable pilau with carrots, broad beans and peas makes the most of seasonal British produce. It doesn’t use a lot of spices or require any complicated cooking techniques and I’ve made it that way on purpose. But for it to taste really good you do need to use delicious fresh vegetables.
What to serve with this summer vegetable pilau
We had this with brown rice. However, if you prefer you could use basmati rice or another grain such as quinoa. If you wanted to add some protein to this meal then a can of chickpeas would be a great addition.
The herbed Jersey Royal potatoes go really well with it and we sometimes have this with a cucumber and mint yoghurt raita.
This is a lovely vegetarian summer dinner. By using olive oil on the potatoes instead of butter and vegan yoghurt if you make the raita as well then it can easily be vegan as well.
Double podding broad beans makes all the difference
It is absolutely worth taking the time to double pod your broad beans. If you’ve never tried this before then it will totally transform how much you enjoy them – and I promise it’s worth the effort.
Here’s how to double pod broad beans.
Is this pilau kid approved?
So what did the Sneaky Veg kids think? You could hardly call this a hidden vegetable recipe so I thought this might be a bit too challenging for my little picky eaters.
Little S, at two and a half, is still going strong with his love for fruit and veg. He not only looks the most like me out of my three children, he’s looking like he’s going to be left-handed like my Dad AND he loves vegetables as much as I do.
So of course this meal was a huge hit with him. He wasn’t particularly keen on the broad beans (which are one of my favourites) but he did love the carrots and peas.
Miss R, 5, enjoyed the rice, carrots and potatoes.
Mr R, 7, still needs more of a sneaky veg approach and is almost as fussy about vegetables as he was when I started this blog. However, he did enjoy the potatoes despite the herbs. For some unfathomable reason green bits are ok if they’re herbs.
If you like this you might like this easy veggie fried rice.
What is the difference between pilau and pilaf?
This is one of those questions that leads you disappearing down an internet rabbit hole when you try to find out.
The most simple explanation comes via Wikipedia, who say that pilau is the UK spelling and pilaf the US.
Whether you choose to call this delicious rice dish a vegetable pilau or a vegetable pilaf I hope you love it!
Pin summer vegetable pilau with herbed Jersey Royal potatoes for later
How to make summer vegetable pilau with herbed Jersey Royal potatoes:
Summer vegetable pilau
- 200 g brown or white rice cooked
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 onion sliced
- 2 cloves of garlic finely chopped
- A thumb sized piece of ginger chopped
- 1/2 tsp turmeric
- 1 tsp chilli flakes optional
- 250 g fresh carrots peeled and chopped
- 3 tbsp water
- 400 g broad beans unpodded weight, podded
- 200 g peas fresh or frozen
- Handful of fresh coriander chopped (optional)
For the potatoes
- 450 g Jersey Royal potatoes
- 25 g olive oil or butter
- A small handful of fresh coriander chopped
- A small handful of fresh mint chopped
First prepare your 400g broad beans. I prefer to double pod them.
Cook 200g rice according to the packet instructions.
Heat the 1 tbsp sunflower oil in a large wok or frying pan over a medium heat.
Add the 1 tsp cumin seeds and fry for one minute.
Add 1 sliced onion and stir fry for 5-10 minutes until soft. Add 2 cloves of chopped garlic and a thumb sized piece of chopped ginger and continue cooking for one minute.
Stir through 1/2 tsp turmeric and 1 tsp chilli flakes (if using).
Then add 250g chopped carrots and 3 tbsp water. Stir well, reduce the heat to low and cover. Cook for 10 minutes or until the carrots are cooked.
Add the prepared broad beans and 200g peas and continue to cook for 2 minutes.
Add the cooked rice and a handful of chopped fresh coriander and stir well. Heat until warmed through.
Season with salt and pepper to taste.
For the potatoes
Boil 450g Jersey Royal potatoes in salted water until cooked through (about 10-15 minutes depending on their size).
Stir through 25g butter or oil and a small handful of chopped mint and coriander.
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