Rice With Fava Beans And Peas Recipes

RICE WITH FAVA BEANS AND PEAS

Steps:

• Heat the olive oil in a large saucepan set over a medium heat until hot. Add the carrot, shallot, garlic, and a pinch of salt, sweating for 5 minutes until softened.
• Add the rice and cook for 2 minutes, stirring frequently. Incorporate the stock by the ladle, stirring and simmering until the rice has absorbed all the stock before adding the next ladle.
• Continue in this fashion until the rice has absorbed all the stock and is tender to the bite and creamy; 20 - 30 minutes.
• Stir in the chopped basil, broad beans, and petit pois. Cook over a low heat for a further 2 - 3 minutes.
• Season to taste with salt and pepper. Spoon into bowls and serve with a garnish of mint leaves.

20 WAYS TO USE FAVA BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fava bean recipe in 30 minutes or less!

PERSIAN RICE WITH FAVA BEANS AND DILL (BAQALA POLOW)

Steps:

• Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander, and set aside.
• If using fresh fava beans in the pod, shell and remove second skins. If using frozen favas with second skins removed, place in a colander and rinse thoroughly. Set aside.
• Heat ¼ cup (60ml) oil in a large, non-stick pot over medium-high heat until very hot. Add the cinnamon stick, leek, and garlic, and stir-fry for 3 to 5 minutes, or until the leek is wilted. Add the rice, salt, pepper, turmeric, cardamom, and rose water, and stir-fry for another 1 minute.
• Add the water, tip in the skinned fava beans and bring back to a boil, stirring gently twice with a wooden spoon, to loosen any grains that may have stuck to the bottom of the pot. Cover firmly with a lid to prevent any steam from escaping. Reduce heat to medium and cook for 12 to 15 minutes, or until all the water has been absorbed.
• Add the dill and fluff using 2 forks. Drizzle the remaining oil and the saffron-infused rose water over the rice. Cover again, reduce heat to low, and cook for another 10 minutes. Remove the pot from heat and allow to cool, still covered, for 5 minutes.
• Serve with fried eggs and Yogurt and Persian Shallot Dip or alongside roasted lamb or fish.

RICE & PEAS

Steps:

• Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
• Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.

IRAQI LAYERED FRESH FAVA BEAN/BROAD BEANS & RICE

Steps:

• If using a rice cooker, measure the amount of water for the rice only then add and mix all ingredients together. If using a conventional pot, mix all ingredients together and cover with water that measures about the width of a finger above the rice line. Cover, bring to a boil, lower heat and allow to steam for about 1/2 hour. You can check the rice and beans for doneness.
• Traditionally, when the rice is half cooked, it's divided in half, the mung beans and onions are laid on the bottom half and the rest of the rice is then laid on top (hence "m'tubuq" meaning "layered". Cover again and continue to steam.
• Serve with dollops of plain yogurt or date syrup (dibis).

RICE AND PEAS (BEANS)

Steps:

• In a large saucepan, heat the oil over medium heat.
• Add the onion and ginger and cook over med. heat, stirring, until softened, about 5 minutes.
• Add the rice and cook, stirring, until coated with the oil.
• Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water.
• Season with salt and pepper and bring to a boil.
• Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
• Remove the rice from the heat and let stand, covered, for 5 minutes.
• Fluff with a fork.
• Stir in the scallions and season with salt and pepper.
• Discard the Scotch bonnet and serve.

ONE-POT RICE AND BEANS

Steps:

• In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
• Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
• Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
• Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.