Recipe - Aziza Benchekrouns Five-Day Preserved Lemon

2 cup Rice
3 cup Water or meat broth
3 tablespoon Cooking fat
2 pound Broad beans
2 tablespoon Margarine
One half cup Water
1 teaspoon Flour
2 tablespoon Lemon juice
2 Bunches fresh dill
Salt

Melt margarine and put into saucepan with 1 One half 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 MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Feb 25, 1998