Bulgar pilaf with fava beans (hl)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fava beans |
| ½ | tablespoon | Olive oil |
| ½ | teaspoon | Butter |
| 3 | mediums | Onions; halved and thinly sliced |
| 2½ | cup | Lamb stock or chicken stock |
| 1 | tablespoon | Chopped fresh thyme or 1/2 tablespoon dried |
| 1 | tablespoon | Chopped chives; mixed with |
| 1 | tablespoon | Fresh mint |
| 1 | cup | Chopped cooked lean lamb; optional |
| Kosher salt and freshly ground pepper | ||
Directions
Remove beans from their pods and put shelled beans in a quart of boiling, salted water for 1 minute. Drain and run under cool water. When cooked, remove beans from their inner shells by tearing off a small piece from the rounded end with your fingernail. Squirt the beans out by pinching the opposite ends.
Meanwhile, put oil and butter in a large, heavy-bottomed skillet over medium heat. Add onions and cover. Cook, stirring periodically, about 20 minutes, uncovering for the last 5 minutes, until lightly browned. Set aside.
Bring stock to a boil in a large saucepan and add Bulgar. Bring to a boil again, reduce to a simmer, and cover. Cook about 8-10 minutes. Add beans, lamb, thyme, salt and pepper. Stir and cook 3-5 minutes more. Remove from heat and let steam 10 minutes. Fluff with a fork and pour onto platter. Top with onions, chives and mint.
Yield: 4 main dishes or 6 side dishes Nutritional information: 251 calories and 5.3 grams of fat per main dish without lamb
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHF097 Posted to MC-Recipe Digest V1 #799 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997