Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, garlicky broad beans, asparagus & rice. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Garlic will also grow successfully in large containers. Regular feeding with organic fertiliser is ok, but don't over-water in winter. Broad beans, or fava beans, are one of nature's super-foods that have been the foundation of ancient civilizations and are still a staple food in many Middle Eastern countries.

Garlicky Broad Beans, Asparagus & Rice is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Garlicky Broad Beans, Asparagus & Rice is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook garlicky broad beans, asparagus & rice using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Garlicky Broad Beans, Asparagus & Rice:

1. Prepare 2 garlic cloves, sliced
2. Take 1 tbsp olive oil
3. Take 130 g broad beans
4. Prepare 6 asparagus spears, cut into 3, woody ends discarded
5. Prepare 1 ladle chicken stock (approx 30-40mls) or water
6. Get 2 handfuls frozen peas
7. Make ready Pack microwave brown rice
8. Make ready Salt and pepper

Blanch broad beans and refresh in iced water, slip the tough white skins off the beans. Toss asparagus, sugar snap peas and beans with dressing and mint until well coated. Transfer to a blender and puree until completely smooth. To serve, carve the roast chicken and place on a serving plate.

Steps to make Garlicky Broad Beans, Asparagus & Rice:

1. Blanche the broad beans and asparagus chunks in salted boiling water for a couple of minutes. Drain
2. In a frying pan, fry the garlic in the olive oil for a few minutes over a medium/low heat.
3. As the garlic starts to crisp, the chicken stock, broad beans and asparagus to the pan. Cover the pan and allow to cook for a couple of minutes.
4. Add a few handfuls of frozen peas and simmer with the lid on for 4-5 mins.
5. Stir in your rice, I used half this pack but you can use all of you prefer. Cover the pan and allow to steam gently for a few minutes. Season with masses of freshly ground black pepper and a pinch of salt.

Refresh in cold water, then squeeze them from their thin skins and set aside. Bring the water back up to the boil, then add the asparagus. Transfer the lightly cooked asparagus to a bowl of cold water, then drain and dry on paper towels. Add to the bowl with the fava beans. Add the herbs, and the chickpeas if using.

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