Rice with Favas

     Beans are excellent with rice. So are peas. If you're allergic to both beans and peas, it's time to remember that favas are a vetch, not an actual bean. Allergies to beans, peas or lentils do not necessarily mean an allergy to favas. Note that there is a rare genetic enzyme deficiency (not a true allergy) that makes some people, especially of Middle Eastern or African descent, sick when they eat favas. 

     In this classic pilav recipe, fava "beans" (not the pods) are cooked into rice.  If possible you want to use fava beans that aren't much bigger than baby lima beans. The herb that complements favas the best is baby dill.

     4 c. water or chicken broth (See Broth in the Glossary)
     2 c. long-grained rice (See Rice in the Glossary)
     1 c. fresh young fava beans (not in pods)
     2 Tb. washed, chopped fresh baby dill (See Produce in the Glossary)
     1 tsp. salt, more or less, depending on the saltiness of the broth (See 

          Salt in the Glossary)

     Bring the water or broth to a boil in a medium-sized pot.  Add all the other ingredients, bring back to a boil and simmer until all the liquid has been absorbed and the rice is cooked.