Broad beans in olive oil (zeytinyağlı iç bakla) with rice
A lunch for one: 515 kcal with 15 g of protein, 71 g of carbs and 19 g of fat, ready in 40 min.
- 40 min
- Lunch · 1 serving
- Turkish, Mediterranean
- 515 kcal
Nutrition per serving
515 kcalEnergy: 12% protein, 55% carbs, 33% fat
- 15 gProtein
- 71 gCarbs
- 19 gFat
Fiber 14 gSugar 17 gSodium 320 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Broad beans, shelled200 g
- Onion½ (60 g)
- Dill15 g
- Olive oil1½ tbsp
- Lemon juice1 tbsp
- Sugar1 tsp
- Rice, dry40 g
Method
- Soften the chopped onion in the olive oil for 5 minutes.
- Add the broad beans, lemon juice, sugar, salt and 200 ml hot water; cover and simmer for 20 minutes, until tender.
- Stir in most of the dill and let it cool in the pot.
- Meanwhile cook the rice in 80 ml salted water for 12 minutes and rest it for 5 minutes; serve with the beans and the rest of the dill.
Make ahead
Make it a day ahead; like every olive-oil dish it is served at room temperature.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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