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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 4 to 6
4103_022709_trout.jpg
Ingredients
Ingredient Checklist
Coarse salt and freshly ground black pepper
3 thyme sprigs
3 bay leaves
1/2 cup fresh or frozen shell beans, such as small butter or fava beans
1 3/4 cups Frank Stitt’s Chicken Stock or store-bought low-sodium chicken stock
3 tablespoons unsalted butter
1 small onion, finely chopped
1 carrot, peeled and finely chopped
1 rib celery, finely chopped
1 mint sprig
1 cup basmati rice
1/2 cup mint leaves
Mint Oil, for drizzling (optional)
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 4 to 6
4103_022709_trout.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Serves 4 to 6
Recipe Summary
Yield: Serves 4 to 6
Yield: Serves 4 to 6
Serves 4 to 6
4103_022709_trout.jpg
4103_022709_trout.jpg
Ingredients
Ingredients
- Coarse salt and freshly ground black pepper
- 3 thyme sprigs
- 3 bay leaves
- 1/2 cup fresh or frozen shell beans, such as small butter or fava beans
- 1 3/4 cups Frank Stitt’s Chicken Stock or store-bought low-sodium chicken stock
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 rib celery, finely chopped
- 1 mint sprig
- 1 cup basmati rice
- 1/2 cup mint leaves
- Mint Oil, for drizzling (optional)
Directions
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.
Reviews
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Reviews
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
1
4 star values:
0
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
All Reviews for Butter Bean-and-Mint Pilaf
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Butter Bean-and-Mint Pilaf
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
