Lightly stewed broad beans, peas and gem lettuce with Parmesan rice from Plenty More (page 131) by Yotam Ottolenghi

  • spring onions
  • thyme
  • Show all ingredients...

  • EYB Comments

    This recipe is on p.119 in the US edition. See recipe for variations.

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.119 in the US edition. See recipe for variations.

  • Ganga108 on February 28, 2022

    A couple of years ago I made a lovely French dish with our home grown broad beans – they are briefly simmered in stock and wine with peas and lettuce. It is such a gorgeously gentle, green and fresh dish. This is a similar recipe, sans the wine, and where the ingredients are cooked for substantially longer than our dish. He serves it with gorgeous, buttery, parmesan rice, a delicious accompaniment. I feel that the cooking times in Ottolenghi’s recipe are far too long, and have reduced them accordingly. I have also added a little verjuice to the dish, as I miss the tang of the wine in the French recipe. But the play of the vegetables against the buttery parmesan rice is quite amazing. Usually I recommend reducing the quantities of Ottolenghi’s recipes, they are always ample. This one makes enough for 4 people – however, if you think you might want seconds (and you will), make a larger quantity.

  • anya_sf on May 29, 2017

    I used farro instead of rice, but otherwise followed the recipe. It was good, like comfort food - didn't wow me like some Ottolenghi recipes.

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