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🍽️ Vegetable Pilaf with Parsley

468 kcal · 30 min · 4 servings

Ingredients

• 450 g broad beans (fava beans, shelled)
• 2 stalks celery
• 3 tomatoes
• 1 onion
• 1 clove garlic
• 2 tbsp olive oil
• 0.5 dried chili pepper
• 3 tbsp raisins
• 3 tbsp pine nuts
• 300 g long-grain rice
• 600 ml vegetable broth
• salt
• pepper (from a mill)
• 0.5 tsp ground cumin
• 2 tbsp fresh chopped parsley

Instructions

1. 1. Rinse the beans thoroughly.
2. 2. Bring water to a boil and add some salt.
3. 3. Cook the beans in this boiling salted water for 6 to 8 minutes.
4. 4. Drain the beans.
5. 5. Rinse the beans with cold water to stop the cooking process.
6. 6. Let the beans drain well.
7. 7. Wash the celery.
8. 8. Remove the tough fibers and leaves from the celery.
9. 9. Slice the celery into diagonal, thin slices.
10. 10. Wash the tomatoes.
11. 11. Remove the hard stem area from the tomatoes.
12. 12. Remove the inside with the seeds and pulp of the tomatoes.
13. 13. Cut the tomato flesh into small cubes.
14. 14. Peel the onion.
15. 15. Peel the garlic clove.
16. 16. Finely chop the onion.
17. 17. Finely chop the garlic.
18. 18. Heat olive oil in a pan.
19. 19. Add the chopped onion and garlic to the hot oil.
20. 20. Sauté the onion mixture until it is translucent and soft.
21. 21. Crush the chili pepper slightly.
22. 22. Add the chili pepper to the onions.
23. 23. Add the sliced celery to the pan.
24. 24. Add the raisins to the pan.
25. 25. Add the pine nuts to the pan.
26. 26. Add the rice to the pan.
27. 27. Sauté all ingredients briefly together.
28. 28. Pour the broth over the mixture.
29. 29. Season the dish with salt.
30. 30. Season the dish with pepper.
31. 31. Season the dish with cumin.
32. 32. Cover the pan.
33. 33. Reduce the heat to low.
34. 34. Let the rice cook for 25 minutes.
35. 35. Check if the rice is cooked.
36. 36. Add the prepared beans to the pan.
37. 37. Add the tomato cubes to the pan.
38. 38. Add the parsley to the pan.
39. 39. Gently mix all ingredients together.
40. 40. Let the dish rest briefly.
41. 41. Taste the dish and adjust seasoning if needed.
42. 42. Serve the pilaf immediately while warm.

Nutrition per serving

• kcal: 468
• Protein: 13 g · Fett/Fat: 12 g · Carbs: 76 g