BUTTER BEAN-AND-MINT PILAF
Pair this tasty bean-and-mint pilaf with chef Frank Stitt's Roasted Rainbow Trout with Dill and Lemon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Fill a small saucepan two-thirds full with water, and bring to a boil over high heat. Add 1/2 teaspoon salt, 1 sprig of thyme, 2 bay leaves, and shell beans. Bring to a simmer, and then reduce heat slightly. Cook until beans are tender, about 25 minutes. Let cool in cooking liquid. Drain, reserving some of the cooking liquid.
- Bring stock to a simmer in a small saucepan over medium-high heat.
- Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add onion, carrot, and celery; cook, stirring, until slightly softened, 3 to 4 minutes. Add remaining 2 sprigs thyme, bay leaf, mint, and rice; stir to coat.
- Add simmering stock mixture to rice mixture and stir. Cover, reduce heat to low, and cook until rice is tender, 16 to 18 minutes. Transfer mixture to a large bowl; loosely cover to keep warm.
- Place the beans, remaining tablespoon butter, and 2 tablespoons cooking liquid inside a small saucepan set over medium-low heat. Cook until warmed through. Tear mint leaves and add to beans; season with salt and pepper. Fold bean mixture into rice mixture and serve immediately, drizzled with mint oil if desired.
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Johann Visser
[email protected]This pilaf is a real crowd-pleaser. I've made it for several parties and it's always a hit.
Jabulile Phalatse
[email protected]This is the best pilaf I've ever had! The combination of flavors is amazing.
jack ebuenga
[email protected]I love the texture of this pilaf. The butter beans add a nice creaminess to the dish.
AAMIR KARIM
[email protected]This pilaf is a great make-ahead meal. You can cook it ahead of time and then reheat it when you're ready to serve.
Rolah Subili
[email protected]This pilaf is a great way to add some variety to your side dish repertoire. It's a nice change from the usual rice or potatoes.
Welder Sumnto
[email protected]I'm not a big fan of butter beans, but I really enjoyed this pilaf. The mint and spices really helped to balance out the flavor of the beans.
Praveen Kavishankha
[email protected]This pilaf is a great way to use up leftover rice. I always have a container of cooked rice in my fridge, so it's nice to have a recipe that I can use it in.
G-Man TrainMan
[email protected]I love the way the mint and spices complement each other in this pilaf. It's a really unique and flavorful dish.
J Bowman
[email protected]This pilaf is so easy to make, even a beginner cook can make it. It's a great recipe for a weeknight meal.
Mustapha Solomons
[email protected]I've made this pilaf several times now and it's always a success. It's a great recipe to have on hand for busy weeknights.
Zonia
[email protected]This pilaf is a great way to get your kids to eat their vegetables. The butter beans and mint are hidden in the rice, so they're less likely to notice them.
M Nawaz Khan
[email protected]I made this pilaf for a potluck and it was a hit! Everyone loved the unique flavor and the beautiful presentation.
Akhtar abbas
[email protected]This pilaf is a great side dish for grilled chicken or fish. It's also hearty enough to be served as a main course.
Ka Tumi
[email protected]I'm not a huge fan of mint, but I was pleasantly surprised by how well it worked in this pilaf. It added a nice freshness to the dish without being overpowering.
Md Limon518
[email protected]This dish is a great way to use up leftover butter beans. I always have a can or two in my pantry, so it's nice to have a recipe that I can use them in.
Jamsid Afghan
[email protected]I love the vibrant green color of this pilaf. It's so inviting and makes me want to dig in right away.
George Ioramo
[email protected]This butter bean and mint pilaf is a delightful dish that is easy to make and packed with flavor. The combination of butter beans, mint, and spices creates a taste sensation that is both comforting and invigorating.