Artichoke and Broad Bean Stew

STEP 1
Soak the basmati rice for at least an hour, but ideally overnight and then rinse thoroughly.

STEP 2
Boil the soaked rice until cooked, according to packet instructions. Drain and set aside.

STEP 3
Whilst the rice is cooking, in a separate pot, add the extra virgin olive oil and sauté the diced onion until soft and translucent.

STEP 4
Add the minced garlic and sauté until lightly golden, then add the tomato passata and cook for 5 minutes.

STEP 5
Add the frozen artichoke hearts and then add ~1.5L of boiling water or as much water as desired for the consistency you prefer. Cook for ~30 minutes if artichokes have not yet been defrosted. If you are using fresh or defrosted artichokes, add 10 minutes (instead of 30 minutes) prior to the other vegetables.

STEP 6
Add the diced green beans, asparagus and fresh dill and cook for a further 20-30 minutes or until the vegetables have softened.

STEP 7
Whilst the stew is cooking, steam the fresh broad beans for 2-3 minutes and then remove the tough outer skin and set aside.

STEP 8
Add the steamed broad beans to the stew, season with salt to taste and combine well before serving with the basmati rice.