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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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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
| 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 |
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