A quick and easy family meal celebrating the wonderful abundance of Spring.
Spring has finally sprung in Cape Town and I decided to celebrate this with a quick one-pan rice pilaf which I served with garlicky Tuscan kale.
I love how this dish makes a great side then following day when I served it with a tenderstem broccoli and bean dish.
In this dish there is really no limit on how much green veggies you want to add, please feel free to add more asparagus, peas and/or broad beans to you liking.
Broad Beans: Young tiny bright green little broad beans are okay to eat whole but the larger beans would need to be podded from the tougher outer layers. More on that in my essential cooking skills page here.
Seasonal Swaps: Feel free to add more veggies to the rice dish, chopped mange tout or sugar snaps would works well, added towards the end. Fresh or frozen (defrosted) peas or broad beans can be used. You can chop and change this dish according to the seasons, for instance in Autumn you can add roasted butternut and Tuscan kale.
Make Ahead: The dish can be made up to 3 days ahead although I think some veggie might lose their vibrancy. Only add the herbs once you are ready to serve the dish.
Serves 4 (with leftovers)