Title: Bulgar Pilaf with Fava Beans (Hl)
Categories: Rice/grain-, Bean-sd
Yield: 6 Servings

2 lb Fava beans
1/2 tb Olive oil
1/2 ts Butter
3 md Onions; halved and thinly
-sliced
2 1/2 c Lamb stock or chicken stock
1 tb Chopped fresh thyme or 1/2
-tablespoon dried
1 tb Chopped chives; mixed with
1 tb Fresh mint
1 c 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, heavy-bottomed 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 8-10 minutes. Add beans,
lamb, thyme, salt and pepper. Stir and cook 3-5 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 MC-Recipe Digest V1 #799 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 24, 1997