Recipe - Bulgar Pilaf With Fava Beans (Hl)

2 pound Fava beans
One half tablespoon Olive oil
One half teaspoon Butter
3 md Onions; halved and thinly
cut or sliced up
2 One half cup Lamb stock or chicken stock
1 tablespoon Chopped fresh thyme or 1/2
tablespoon dried
1 tablespoon Chopped chives; mixed with
1 tablespoon Fresh mint
1 cup Chopped cooked lean lamb;
optional
Kosher salt and freshly
ground pepper

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, heavybottomed 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 810 minutes. Add beans,
lamb, thyme, salt and pepper. Stir and cook 35 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 MCRecipe Digest V1 #799 by 4paws@netrax.net (ShermeyerGail) on
Sep 24, 1997