Butter Bean and Rice Pilaf with Dill and Feta

By: The Local Palate
Butter bean rice pilaf

“This colorful butter bean rice pilaf recipe is inspired by Middle Eastern recipes that add butter beans and handfuls of fresh herbs to well-seasoned rice pilafs. To ensure the beans and rice get done at the same time, be sure to use very small and tender butter beans. This pilaf is hearty enough to serve as a meatless main but also pairs nicely with grilled fish or shrimp. Topping each serving with a fried, soft-cooked, or poached egg wouldn’t be misguided.”

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Makes 4 entrées or 8 side dish servings

    for the pilaf
  • 1 cup basmati rice
  • 2 cups (12 ounces) shelled fresh butter beans
  • 1½ cups chicken or golden vegetable stock
  • 1 cup chopped leeks (white and tender green parts)
  • ½ cup loosely packed chopped dill, divided
  • 1 teaspoon seasoning salt or kosher salt
  • ½ teaspoon pepper
  • 3 tablespoons extra-virgin olive oil
  • to serve
  • Crumbled feta
  • Olive salad or chopped ripe green olives
  • Spicy red pepper relish (such as sub relish, harissa, or crushed Calabrian peppers)
  1. Rinse rice under cool running water until water runs clear. Pour into a large saucepan.
  2. Pick through beans to remove any bits of hull and rinse them in cool water until beans are no longer sticky and water is clear. Add to saucepan with rice.
  3. Stir in stock, leeks, about two-thirds of dill, seasoning salt, and pepper. Bring to a boil, reduce heat, cover tightly, and simmer until butterbeans are tender and rice has absorbed the liquid, about 20 minutes.
  4. Remove from heat, fluff with a fork, and stir in olive oil. Taste and adjust seasoning. Serve warm, topped with remaining dill, crumbled feta, dollops of olive salad, and pepper relish.


  • Recipe By
    Sheri Castle

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