| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Rice/grain-, Bean-sd |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Fava beans |
| 1/2 |
tb |
Olive oil |
| 1/2 |
ts |
Butter |
| 3 |
md |
Onions; halved and thinly sliced |
| 2 1/2 |
c |
Lamb stock or chicken stock |
| 1 |
tb |
Chopped fresh thyme or 1/2 tablespoon dried |
| 1 |
tb |
Chopped chives; mixed with |
| 1 |
tb |
Fresh mint |
| 1 |
c |
Chopped cooked lean lamb; optional |
|
|
Kosher salt and freshly ground pepper |
INSTRUCTIONS
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 cooked,
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.
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.
Bring stock to a boil in a large saucepan and add Bulgar. Bring to a boil
again, reduce to a simmer, and cover. Cook about 8-10 minutes. Add beans,
lamb, thyme, salt and pepper. Stir and cook 3-5 minutes more. Remove from
heat and let steam 10 minutes. Fluff with a fork and pour onto platter. Top
with onions, chives and mint.
Yield: 4 main dishes or 6 side dishes
Nutritional information: 251 calories and 5.3 grams of fat per main dish
without lamb
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: RECIPE FOR HEALTH SHOW #RHF097
Posted to MC-Recipe Digest V1 #799 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 24, 1997
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