Broad Beans and Rice with Lemon Herb Dressing

This dish brings together the earthy flavor of broad beans and the comforting texture of rice, enhanced by a bright lemon herb dressing. The combination of fresh herbs and zesty lemon elevates the traditional pairing, making it a delightful side dish or light main course that's both nutritious and appealing.

Ingredients:

• 1 cup broad beans, shelled
• 1 cup basmati rice
• 2 cups vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Salt and pepper to taste

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent, about 5 minutes.
3. Add the drained rice to the saucepan, stirring to coat the grains with the oil, onion, and garlic mixture.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
5. While the rice is cooking, bring a small pot of salted water to a boil. Add the broad beans and blanch for 3-4 minutes until bright green. Drain and set aside.
6. In a separate bowl, whisk together the lemon juice, lemon zest, remaining olive oil, parsley, mint, salt, and pepper to create the dressing.
7. Once the rice is cooked, fluff it with a fork and gently fold in the blanched broad beans. Drizzle with the lemon herb dressing and toss to combine.
8. Serve warm or at room temperature, garnished with extra herbs if desired.