Saturday, May 8, 2010

Fava Bean and Spinach Casserole

This is a favorite recipe in my home. My girls love it! I always cheat and make it on the stove top rather than putting it in the oven. It quick and easy that way. Just cook the rice, add the other ingredients, mix well, and serve.

1 T. olive oil
2 T. minced shallot or onion
1 t. minced garlic
2 cups cooked fresh, frozen, or canned fava beans (or northern beans)
Salt and pepper to taste.
1/2 cup Vegenaise
2 T. lemon juice
1 T. minced fresh dill, or 1 t. dried
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 cups cooked rice


Preheat the oven to 350 degrees. Heat the oil in a medium skillet over medium heat. Add the shallot and cook for 3 minutes. Add the garlic and cook 2 minutes longer, stirring occasionally. Add the cooked fava beans and season to taste with salt and pepper. Cook 1 minute to blend the flavors. Remove from the heat. In a small bowl combine the Vegenaise with the lemon juice, dill, and salt and pepper to taste. Set aside. Squeeze all the liquid out of the spinach and chop well. Combine the spinach with the rice, season with salt and pepper to taste, and mix will. Lightly oil a casserole dish or coat the nonstick cooking spray and spoon a layer of the spinach-rice mixture evenly in the dish. Add a layer of fava beans then a layer of the Vegenaise mixture. Repeat until all ingredients are used, making the spinach-rice mixture the top layer. Cover and bake for 30 minuets or until hot.

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