| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Azerbaijani |
Grains, Ethnic |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Rice |
| 3 |
c |
Water or meat broth |
| 3 |
tb |
Cooking fat |
| 2 |
lb |
Broad beans |
| 2 |
tb |
Margarine |
| 1/2 |
c |
Water |
| 1 |
ts |
Flour |
| 2 |
tb |
Lemon juice |
| 2 |
|
Bunches fresh dill |
|
|
Salt |
INSTRUCTIONS
Melt margarine and put into saucepan with 1 1/2 cups water, flour, lemon
juice and a little salt. Pare the skins of the broad beans. add to saucepan
and cover and cook 30 minutes or until beans partially cooked. Heat 3 cups
of meat broth or water and add to saucepan and bring to a boil. remove from
heat and set aside.Place rice in a bowl with 2 tsp of salt and enough warm
water to cover.set aside to cool. Drain and rinse and drain rice. Heat the
fat in a sucepan and add rice and saute for 10 minutes, stirring constantly
over hight heat. Add the broadbean mixture to the rice and cover and cook
on high then reduce heat to moderate until rice absorbs the liquids. Chop
dill and simmer rice a few minutes before adding dill.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Feb 25, 1998
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