Try this Bulgar Pilaf with Fava Beans (Hl) recipe, or contribute your own.
Suggest a better descriptionRemove 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
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 521 | ||
Calories from Fat: 26 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 48.1mg | 2 % | |
Potassium 1610.2mg | 42 % | |
Total Carbohydrate 88.2g | 26 % | |
Dietary Fiber 37.9g | 151 % | |
Sugars, other 50.3g | ||
Protein 39.5g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 521
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