Dill rice with broad beans and tzatziki
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fragrant wild rice with dill and broad beans, served with cool tzatziki sauce on the side. Herbaceous and fresh, it works as a shared side dish or light main. Perfect for large gatherings and warm-weather meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 300 g | heaping cup full-fat Greek yoghurt
- 1/2 large cucumber
- 1 tsp salt
- 1 garlic clove, minced
- 1 tbsp chopped dill
- 1 tsp lemon juice
- 1 tbsp olive oil
- 2 tbsp olive oil
- 1 tbsp butter ((omit butter for a vegan version))
- 2 large onions (, finely diced)
- 2 large garlic cloves (, minced)
- 300 g | 1 1/2 cups long grain and wild rice mix ((or basmati rice))
- 200 g | 1 cup frozen or canned broad beans ((fava beans))
- 550 ml | 2 1/4 cups hot vegetable stock ((broth))
- 1 large bunch fresh dill (, chopped)
- 2 tbsp toasted pine nuts ((optional))
- 1 lemon (, zest only (optional))
At a glance
PER SERVING · TIME 32M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 27m
- Sodium
- 1559mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 670mg
- Calcium
- 142mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1559MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.