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Fava Bean and Spinach Pilaf With Fried Halloumi

Fava Bean and Spinach Pilaf With Fried Halloumi 4.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian May 6, 2015

A nutty, vegetable-packed pilaf pairs nicely with chewy halloumi, the salty Greek cheese known for its cook-ability.

If you can't find fresh fava beans -- or don't want to prep them -- look for frozen, shelled favas at natural food or Middle Eastern markets and defrost them before using. (Or you can substitute frozen shelled edamame.)


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 1 tablespoon unsalted butter
  • 1/2 cup slivered almonds
  • 2 tablespoons extra-virgin olive oil
  • 2 medium leeks, white and light-green parts, halved lengthwise, rinsed and thinly sliced
  • 1 clove garlic, finely chopped
  • 1 1/2 cups basmati or other long-grain rice
  • 3 cups homemade or no-salt-added vegetable broth (see related recipe)
  • 1 teaspoon dried dill
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 dried bay leaf
  • 1 1/4 cups shelled, peeled fava beans (from 2 1/2 pounds pods; see headnote and NOTE)
  • 8 ounces baby spinach, chopped (4 cups)
  • 8 ounces halloumi cheese, sliced into 1/4-inch slabs and patted dry
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 teaspoons finely grated lemon zest
  • 1/4 teaspoon fine sea salt, or more as needed
  • 1/2 teaspoon freshly ground black pepper

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Directions

Melt the butter in a large saucepan with a tight-fitting lid, over medium heat. Add the almonds and cook, stirring, until the butter and almonds are golden brown and smell nutty, 1 to 2 minutes. Scrape into a bowl.

Warm the oil in the same saucepan over medium heat. Add the leeks and cook, stirring frequently, until translucent, 3 to 4 minutes. Add the garlic and cook, stirring, for 1 minute. Stir in the rice and cook, stirring constantly, for 1 minute, until the rice is hot and evenly coated.

Add the broth, dill, cinnamon, allspice and bay leaf; once the mixture comes to a gentle boil, reduce the heat to medium-low, cover and cook for 10 minutes.

Uncover; gently fold in the favas and spinach. (It will seem like way too much spinach at first, but as you fold it in, the spinach will wilt.) Cover and cook until the rice is tender, about 8 minutes. Let it stand, covered, for 5 minutes.

Meanwhile, fry the halloumi slices in a nonstick skillet over medium-high heat until lightly browned, 2 minutes per side. (If you'd like, you can grill them outdoors or on an indoor grill pan.)

Stir the parsley, sauteed almonds and lemon zest into the rice. Add the salt and pepper, taste, and add more salt as needed, keeping in mind that the cheese is quite salty. Discard the bay leaf and serve the rice warm, with the halloumi on the side.

NOTE: To prepare fava beans in the pod, bring a small pot of water to a boil. Shell the fava beans by snapping off the tip of each pod and pressing at the seam to open the pods. Pop out the beans with your thumb. Once the water boils, add the beans and cook them until they are just tender to the bite, 30 seconds to 1 minute, depending on their size. Drain and transfer to a bowl of ice water. Peel off and discard the tough light-green skin from each bean.

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Recipe Source

Adapted from "Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the Week," by Ivy Manning (Weldon Owen, 2014).

Tested by Joe Yonan.

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Avg. Rating (3)

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Nutritional Facts

Calories per serving (based on 6): 540


% Daily Values*

Total Fat: 23g 35%

Saturated Fat: 9g 45%

Cholesterol: 30mg 10%

Sodium: 550mg 23%

Total Carbohydrates: 65g 22%

Dietary Fiber: 12g 48%

Sugar: 7g

Protein: 23g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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