Rice with broad beans

Rice with broad beans

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Although broad beans are strictly a summer vegetable, the frozen product is excellent for other times of the year. This is a lovely Egyptian way of cooking them, with rice. It’s also a way of stretching a little meat to make a meal.

Ingredients

Quantity Ingredient
3 cups long-grain rice
1kg blanched or frozen broad beans
60g butter
salt
chicken or other meat stock
1/4 cup blanched almond halves
1 tablespoon oil
250g minced steak

Method

  1. Wash the rice and drain. Simmer the beans in salted boiling water for 2–3 minutes, drain and, if liked, peel the white skin from each bean. Heat the butter in a saucepan, add the rice, and stir for a few minutes, until the rice becomes transparent. Add salt to taste and enough stock to cover. Bring to the boil and simmer, covered, for about 15 minutes, or until the rice is almost tender and the broth has absorbed. Add the beans and simmer a further 5 minutes. Fork the rice and let it rest, still covered, while the remaining moisture is absorbed and the grains become separated.
  2. Toast the almonds in a dry frying pan then remove and set aside. Heat the oil and fry the minced steak until well browned, mashing and stirring it into small pieces. Sprinkle the almonds over the dish with the fried minced steak before serving.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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