Fava Beans
Shallot
3 Cloves Garlic
Fresh Favas from garden
Peel fava, cook bean, peel again
1- 2 cups Brown Rice, cook accordingly
Miso, Ginger, Garlic
Oyster Mushrooms
Blanched Asparagus
Cherry Tomatoes
Veggie Broth
Fresh Herbs, Thyme, Oregano, Chives,
Garnish fresh herbs, flowers, Flowering Cilantro
Heat Veggie broth, set aside. Cook brown rice 20 minutes, boil 4 cups water, add 2 cups rice, simmer for approximately 20 minutes, while simmering, add dab of miso, ginger, garlic, simmer for approximately 20 minutes.
Veggies: Sauté Shallot, garlic in Avocado oil in large cast iron pan, add mushrooms and cook until lightly browned, splash with cooking wine (Vermouth) and reduce, add carrots and sauté for 5 minutes with splash of stock, add tomatoes and blister, add cooked favas, and rice and simmer with adding a light dose of broth, add the asparagus towards very end, eye for stock addition as your cooking. Squeeze with Lemon juice and serve with fresh herbs. SO delicious!
If you garden, Fava’s are a must! You can cook them, they make for great dishes, dry them for the soil next year or freeze them to make dip, etc…! Combining rice and beans makes for a great meal with complete amino balance. This was so delicious, the fresh herbs are everything too! Fava’s take a while to prepare but you can get the jarred broad beans if you don’t have access, I noticed our local farmer’s market had them.
You’re going to love this dish! Served with Feras’ Palestine Courgettes and Cast Iron Garlic Sourdough bread. SO GOOD! Enjoy!
