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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Ingredients
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1 cup
brown rice
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3 tablespoons
olive oil
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500 grams
chicken breast, cut into fillets
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2
lemons
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1/4 cup
parsley, finely chopped
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4 tablespoons
Parmesan cheese, freshly grated
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1/2 cup
breadcrumbs
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1/4 cup
all-purpose flour
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1
egg, beaten
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1500 grams
fresh broad beans in pod
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1
clove garlic, finely chopped
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1/2 tablespoon
mint, finely chopped
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Salt and freshly ground pepper, to taste
Directions
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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.
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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.
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Preheat the oven to 200° C. Remove the fava beans from the pods.
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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.
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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.
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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.
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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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