Rice with Broad Beans and Spices


Broad bean, also known as Fava bean, is native to North Africa and the Middle East. In my culture, it is usually eaten raw (just like you’d eat edamame), cooked with rice and meat, or stir-fried with coriander and garlic and then eaten with bread. What I prepared tonight is the rice and meat recipe but without the meat. Being the ex-vegetarians that we are, R. and I try to avoid meat and chicken when we can.

For this recipe, I used frozen broad beans because I couldn’t find fresh beans at my local grocery store. I didn’t find any difference in taste, froze or fresh, so use what you have available.

Ingredients (serve 4):

– 1 small onion, finely chopped

– 1 Tbsp Canola oil

– 1 cup frozen broad beans

– 1 cup Basmati rice

– – 2 cups water

– 1 tsp salt

– 1 tsp all spice

Method:

Fry the onions in the oil until translucent. (If using minced meat, fry it with the onions)

Add the beans. Stir and fry for an additional 2 to 3 minutes.

Add the rice (wash it under running water before), stir and then add the salt, spices and water.

Bring to boil. Turn down heat to the minimum and cover. I think it will take around 20 minutes or so to cook.

Uncover, give the rice a gentle mix and serve hot with a bowl of salty yogurt.

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