The fava beans have been ubiquitous lately; every street vendor, every greengrocer, is carrying mounds of freshly picked fava beans. Some are large (stalks are about 7 inches long) and get plucked open, seeds eaten and pods discarded; others are tiny (about 3 to 4 inches long) and get cooked whole pods and seeds, just like green beans, with a simple dressing of cilantro and garlic pesto.
You can also do the Lebanese thing: Eat them raw, as a snack, with a beer or a glass of arak.
This rice is delicious and filling and simple to prepare.
INGREDIENTS: 4 servings
- 1 pound of fava beans
- 1 1/4 cup of rice (any type, here Italian or Egyptian rice is used, any starchy rice like sushi will do)
- 1 large onion
- olive oil, as needed
- salt to taste and 1 tsp of cumin
- 1 cube of bouillon either veggie or chicken (optional)
- 1 pound of plain yogurt, to serve with (optional)
- Chuck the fava beans pods and remove the seeds; set aside. Chop the onion fine and heat a few tablespoons of oil in the pot. When hot, add the onion and fry till translucent and golden; add the rice and fry for a couple of minutes till the grains are coated in oil. Add the fava beans and 3 cups of water (follow the directions on the package depending on the rice you use). Throw the bouillon cube if using in the water, cumin, and cover the pot. Let it simmer for 20 minutes or until the rice is cooked. Toss and serve warm or at room temperature, with a side of yogurt if desired.