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.
We had this with brown rice but if you prefer you could use basmati rice or another grain such as quinoa would also be delicious. 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 – and by using olive oil on the potatoes instead of butter and using vegan yoghurt if you do make the raita as well then it can easily be vegan as well.
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.
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.
Here’s how to make summer vegetable pilau with herbed Jersey Royal potatoes:
- 200g 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)
- 250g fresh carrots, peeled and chopped
- 3 tbsp water
- 400g broad beans (unpodded weight), podded
- 200g peas (fresh or frozen)
- Handful of fresh coriander, chopped (optional)
- 450g Jersey Royal potatoes
- 25g olive oil or butter
- A small handful of fresh coriander, chopped
- A small handful of fresh mint, chopped
- First prepare your broad beans. I prefer to double pod them.
- Cook your rice according to the packet instructions.
- Heat the oil in a large wok or frying pan over a medium heat.
- Add the cumin seeds and fry for one minute.
- Add the onion and stir fry for 5-10 minutes until soft. Add the onion and garlic and continue cooking for one minute.
- Stir through the turmeric and chilli if using.
- Then add the carrots, 3 tbsp water, stir well, reduce the heat to low and cover. Cook for 10 minutes or until the carrots are cooked.
- Add the broad beans and peas and continue to cook for 2 minutes.
- Add the rice and fresh coriander and stir well. Heat until warmed through.
- Season with salt and pepper to taste.
- Boil the Jersey Royals in salted water until cooked through (about 10-15 minutes depending on their size).
- Stir through the butter or oil and the chopped herbs.
Pin summer vegetable pilau with herbed Jersey Royal potatoes for later
I am adding this post to Cook Blog Share hosted by Monika at Everyday Healthy Recipes.