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Ingredients: 125 Gram(s) Long grain brown rice 400 Milliliter(s) Chicken bouillon powder 1 Teaspoon(s) Crushed peanuts 3/8 Gram(s) Saffron strands 20 large Garlic cloves 1 1/2 Tablespoon(s) Large sweet peppers, * 1 Kilogram(s) Broad beans 1 1/4 Liter(s) Chicken stock Directions: Typed for you by Kaz Dunkley. Preparation: Shell the broad beans Put the rice in a saucepan with the water, salt and saffron. Bring to the boil, then reduce the heat and simmer for 30 minutes or until all the water has been absorbed and the rice is tender. Meanwhile, preheat the oven to Gas Mark 5/190C/375F. Put the garlic cloves in a small roasting tin with the oil and roast in the oven for 10-15 minutes or until they are soft and golden but not brown. Turn them once to make sure they do not brown underneath. Add the beans to the rice, pour on the stock and bring to the boil. Add the garlic cloves and their oil, reduce the heat and simmer for 15 minutes. Remove from heat, cool a little then puree in a food processor or blender. Taste and season to taste, then serve immediately. Internet posted: 8/95 by joell@mpx.com.au
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