Fava Bean Rice Pilaf
Author: 
 
A springtime Fava Bean Rice Pilaf featuring creamy favas, authentic spices, and toasted almonds---and done in only 30 minutes!
Ingredients
  • 1½ cups rice
  • 1½ Tablespoons olive oil
  • 1 medium onion, finely diced (around 1 cup)
  • 1lb shelled fava beans (around 450g), fresh or frozen
  • ¾ teaspoon allspice
  • ½ teaspoon coriander
  • ½ teaspoon dried thyme
  • ½ teaspoon dried mint or 1 Tablespoon minced fresh mint
  • ½ teaspoon lemon zest
  • ¼ teaspoon nutmeg
  • 1 or 2 bay leaves
  • 1¼ teaspoons sea salt
  • black pepper, to taste
  • 2¼ cups hot water
  • ⅓ cup toasted whole blanched or slivered almonds
  • fresh mint leaves
Instructions
  1. Rinse and drain the rice 3 times, then cover with lukewarm water and let it soak for at least 10 minutes or more.
  2. In a nonstick saucepan or pot over medium-high heat, add the oil and sauté the onions with just a pinch of salt until they get soft, about 5 minutes. Add the fava beans and sauté for another 2-3 minutes. While that's going on, drain the rice and have it ready next to you.
  3. Now add the allspice, coriander, thyme, mint, lemon zest, nutmeg, bay leaf, salt and pepper and stir around for 30 seconds before adding the drained rice and the hot water. Stir gently to incorporate and let it come to a boil with the lid just slightly off the pot. After 5 minutes, you'll notice that the level of broth is now just below the surface of the rice and bubbles are popping through. (If this isn't the case, let it boil a few minutes more.) Cover the pot tightly with the lid and put the heat underneath on the lowest setting possible. Cook undisturbed (no peeking or stirring!) for 22 minutes.
  4. After 22 minutes have elapsed, remove the lid and gently fold and fluff the rice with a spatula or a rice paddle. Then cover it again and let it sit off the heat for 5 minutes to finish it off.
  5. While stirring constantly, toast the almonds in a small saucepan with a few teaspoons of oil over medium heat until golden. Garnish the rice with the almonds and mint leaves and serve.
Notes
-This recipe makes about 6 cups of cooked pilaf.

-I often replace the water in this recipe with hot vegetable broth. If you'd like to do the same, just reduce the amount of salt in this recipe.

-I often substitute chopped leeks for the onions for a different nuanced onion flavor.
Recipe by Lands & Flavors at https://www.landsandflavors.com/fava-bean-rice-pilaf/