Fava beans brown rice and parmesan crumbed chicken

By • April 7, 2016 0 Comments

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Author Notes: For those who like to cook, each new season that arrives means a change in the available ingredients, a bit like the spring-summer or autumn-winter collections in fashion. And although my favorite season is autumn, I recognize that spring and summer are more generous when it comes to variety, especially in these first months when each visit to the market is almost a party. So, last Saturday, between asparagus and a couple of new onions, I also brought the first fava beans of the year.

You know how it is. You buy a bag full of pods and, after after threshed, you get a small bowl of fava beans. So I decided to make a very simple and healthy side dish: brown rice with fava beans. It´s a fluffy rice that you can reheat easily or even serve at room temperature, which makes it a good choice to take with you in the lunch box, for example.

This time I first thought about the side dish and only then about the dish itself. I ended making crumbed chicken breast, adding chopped parsley and Parmesan cheese to the breadcrumbs. I also baked them in the oven.
Paula

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Serves 4

  • 1 cup brown rice
  • 3 tablespoons olive oil
  • 500 grams chicken breast, cut into fillets
  • 2 lemons
  • 1/4 cup parsley, finely chopped
  • 4 tablespoons Parmesan cheese, freshly grated
  • 1/2 cup breadcrumbs
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • 1500 grams fresh broad beans in pod
  • 1 clove garlic, finely chopped
  • 1/2 tablespoon mint, finely chopped
  • Salt and freshly ground pepper, to taste
  1. In a pan, heat a tablespoon of olive oil. Add the rice and fry a little, without gaining color. Add 2 cups of water and season with salt. When boiling, cover the pan and cook for 40-45 minutes. Keep the pan covered for 10 minutes, then stir the rice with a fork to loosen the grains.
  2. While the rice is cooking, season the chicken with juice of 1 lemon, salt and freshly ground pepper. Let it gain flavor for at least 30 minutes.
  3. Preheat the oven to 200° C. Remove the fava beans from the pods.
  4. Line a baking sheet with parchment paper. Place the flour on a plate, the beaten egg in another and, in a third one, combine the parsley, parmesan and breadcrumbs.
  5. Take a fillet and dry it with kitchen paper. Then coat it with flour, then egg and finally breadcrumbs, finally placing it on the baking sheet. Repeat with the remaining fillets. Drizzle a little olive oil over the crumbed chicken and bake for 20-25 minutes.
  6. While the chicken is in the oven, peel the fava beans. In a skillet, heat a tablespoon of olive oil. Add the fava beans, season with salt and freshly ground pepper and cook for 4-5 minutes.
  7. Mix the rice with the fava beans and sprinkle with chopped mint. Serve with the crumbed chicken and 1 lemon cut into quarters.

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