abensur: broad bean pilaf

[Guest guest]

favas? butter beans? limas?

 

 

 

* Exported from MasterCook *

 

Broad Bean Pilaf

 

Recipe By :Nadine Abensur

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 1/8 pounds basmati rice

6 tablespoons olive oil -- (6-7)

1 large spanish onion -- finely sliced

4 teaspoons cumin seed

4 cloves garlic -- finely sliced

10 ounces frozen broad beans -- up to 16-oz

2 tablespoons lexia or ordinary raisins

2 tablespoons pine nuts or slivered almonds

handful coriander leaves -- picked off the stalks

salt and pepper

 

Cook the basmati rice in lightly salted cold water, doubling the volume of water

to rice. Bring to a boil and turn the heat down to a simmer. The rice is cooked

when all the water is absorbed and the surface is marked with tiny craters.

 

Meanwhile, heat the oil and fry the onion until browned. Remove half of it and

set aside, but continue to fry the rest until crisp. Then set this aside and

return the first lot to the pan. Continue to fry for a couple of minutes with

the cumin seeds, garlic and salt and pepper, taking care that the onion does not

blacken -- pick out any black bits you see.

 

Boil the broad beans for 8 minutes or a few minutes longer than it says on the

back of the packet. Rinse them under cold water and add them to the cumin, fried

onion and the raisins. Stir over a low heat for another minute or two and wait

for the cooked rice to finish.

 

Toast the pine nuts or slivered almonds in a dry pan until tinged with gold.

Then when the rice is ready, add it to the pan of fried onion. Stir it well so

that it takes on the colors and flavors of all the other ingredients. To serve,

top with the reserved crisp onion, the pine nuts or slivered almonds and the

coriander leaves.

 

Source:

" Panic-free vegetarian dinner party by Nadine Abensur at www.ivillage.co.uk/ "

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Per Serving (excluding unknown items): 471 Calories; 13g Fat (25.0% calories

from fat); 15g Protein; 74g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

54mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 2 Fat.

 

NOTES : Try this filling broad bean pilaf, splendid with raisins (plump, juicy

Lexia or Muscat), toasted pine nuts (long thin Italian ones if you can find

them) or toasted slivered almonds, crispy fried onion and fried cumin seeds.

 

Nutr. Assoc. : 0 0 0 0 0 3945 904680 904489 2130706543 0

 

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