Our fava beans or broadbeans are finally ready for a small harvest. I knew that the first thing I wanted to cook with these would be something simple and delicately flavoured to compliment beans. A creamy prawn and rice concoction was just the ticket. I wrote this recipe down first, then cooked it and made a couple of adjustments.
With the price of frozen prawns these days, I consider this dish to be suitable for a gourmet pauper.
Fava pods bursting with potential.
Shelled and waiting to be blanched. Not much meat from those pods.
A sexy close up…
Creamy Rice with Fava and Prawn
1 cup shelled fresh fava (broadbeans)
1 cup whole shelled prawns or prawn meat, defrosted
4 garlic cloves
1/2 cup cream
1 and 1/2 cups long grain rice
1/3 cup white wine
1 cup chicken stock
Handful of fresh herbs, chopped
- Quickly fry the prawns in a little butter until just done. Remove from heat and set aside.
- Cook the garlic on a low heat with a little butter. Saute, don’t brown. Add white wine and rice. Stir and cook for a few minutes.
- Add chicken stock. Turn stove heat to low and cover.
- In the meantime, bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 2 minutes, strain and plunge into ice water. Let cool for a couple of minutes, then pierce the favas and squeeze them out of their skins.
- Continue to check on the rice and add 1 cup of water each time the liquid is all absorbed. Stir. Cook for 15 minutes or until rice is done. I used about 3 extra cups of water all up.
- Add the prawns and beans in to reheat for a few minutes. Taste. Season with salt and pepper to your liking.
- Stir through the cream and serve with a lemon wedge.