Made all in one pan, this dish is an homage to spring. Although the ingredient list includes spring onions and green garlic, it’s perfectly fine to use regular onion and garlic cloves. One cup of rice will cook up to quite a bit. Fresh green fava beans have an outer pod and an inner shell, and although most recipes ask you to blanch the beans and then peel away the inner shell, you don’t need to do that extra work for this dish.
- olive oil or oil of choice
- spring onions, white and light green parts, chopped
- mushrooms, sliced
- brown rice
- fresh fava beans, pods removed but inner shells unpeeled
- asparagus, bottoms trimmed, spears sliced into 1-in pieces, and 2-in tips reserved separately
- green garlic, white and light green parts, chopped
- mixed fresh herbs (such as mint, basil, cilantro, parsley, and dill), minced
- freshly ground pepper
- green chile hot sauce or salsa of choice, tamari, or balsamic vinegar for serving
- In a large frying pan over medium heat, warm the oil. Add the onions and cook for a minute. Add the mushrooms and cook, covered and stirring occasionally, until the vegetables soften and leave brown bits in the bottom of the pan. Stir in the rice, cover, and cook for a minute or two. Add enough water to cover the mixture, cover, and bring to a boil. Reduce the heat and simmer, adding more water as needed so the rice doesn’t stick, until the rice is almost done.
- Stir in the fava beans, asparagus spears, and garlic. Cover and cook until the fava beans and asparagus are barely soft, then add the asparagus tips. Continue cooking until the vegetables are done to your liking. Stir in the fresh herbs, pepper, and hot sauce and serve.