bulgur with fava beans
 
1-1/3 cup  bulgur (about 1/2 pound)
4 cup  boiling water
1/2 cup  pine nuts (about 3 ounces)
2 lb.  fava beans, shelled (about 2 cups), or 2 cups frozen baby
  lima beans, thawed
1/2 cup  seeded and finely diced tomato
2 clove  garlic, minced
1/2 cup  chopped dates
1/2 cup  fresh lemon juice
1/2 cup  olive oil
  salt and freshly ground black pepper
2 Tbsp  finely chopped cilantro
 
put the bulgur in large mixing bowl and pour the boiling water over. 
stir and let stand, uncovered, until the bulgur is soft and chewy, 
about 30 minutes. 
meanwhile, preheat the oven to 350 degrees. put the pine nuts on a 
small sheet pan or pie plate and toast for 9 to 10 minutes, or until 
golden brown. set aside. 
cook the fava beans in 1 quart of boiling salted water for 5 minutes, 
or until just tender. drain and run under cool water. when cooled, 
peel each bean from its shell by tearing off a small piece of peel 
from the rounded end with your fingernail. squirt out the bean by 
pinching the opposite end. set beans aside. (if using lima beans, 
blanch them in boiling water until tender, about 2 minutes.) 
 
drain the bulgur in a fine sieve, pressing lightly to extract as much 
water as possible. return to the mixing bowl and stir in the fava 
beans, tomato, garlic, dates, lemon juice, and oil. season with salt 
and pepper to taste. let stand at room temperature for 1 to 3 hours to 
allow the flavors to blend. stir in the cilantro and pine nuts. 
 
serves 8. 
 
 
 
(ID: 78788) Mirror: rec.food.recipes: Fri, Jun 13, 2003


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