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Bulgar Pilaf with Fava Beans Fava beans with their two coverings can be daunting for some, but once you get the hang of it, you'll enjoy them. Makes 6 servings. |
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Ingredients: 2 pounds fava beans 1/2 tablespoon olive oil 1/2 teaspoon butter 3 medium onions, halved and thinly sliced 21/2 cups Lamb Stock or Chicken Stock 11/2 cups medium-grain bulgur 1 cup chopped, cooked lean lamb (ideally from the lamb used to make the lamb stock) 1 tablespoon chopped fresh thyme or 1/2 tablespoon dried Kosher salt and freshly ground black pepper to taste 1 tablespoon each chopped chives and fresh mint, mixed together | |
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Instructions: 1. 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 cooled, 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. 2. 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. 3. Bring stock to a boil in a large saucepan and add bulgur. Bring to a boil again, reduce to a simmer, and cook. Cook about 8 to 10 minutes. Add beans, lamb, thyme, salt, and pepper. Stir and cook 3 to 5 minutes more. Remove from heat and let steam 10 minutes. 4. Fluff with a fork and pour onto a platter. Top with onions then chives and mint. |
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