Broad Bean Braised Rice
by Teacher Kong teaches cooking
Favorite
Difficulty
Easy
Time
10m
Serving
2
It's the season when broad beans are on the market again. When you see the broad beans piled up like hills in the vegetable market, you will involuntarily think of "broad bean stew". I like to use broad bean rice to make this braised rice, which is very tender. Broad bean rice is the green broad bean that is not yet fully mature and is in the growth phase. The two layers of shell are peeled off, and the meat left behind is naturally emerald green and fresh and sweet.
This way of eating a vegetable rice is a combination of meat and vegetables. The appearance is white, red, and green. The color is bright, the fragrance is strong, the meat is fragrant, the bean is sweet, and the rice is oily but not greasy. It can relieve gluttony and fill the stomach. At the same time, it is simple and convenient, easy to learn and easy to use. Every time I eat broad bean braised rice, I can eat one or two more bowls of rice than usual. It’s really not greasy to eat.
This way of eating a vegetable rice is a combination of meat and vegetables. The appearance is white, red, and green. The color is bright, the fragrance is strong, the meat is fragrant, the bean is sweet, and the rice is oily but not greasy. It can relieve gluttony and fill the stomach. At the same time, it is simple and convenient, easy to learn and easy to use. Every time I eat broad bean braised rice, I can eat one or two more bowls of rice than usual. It’s really not greasy to eat.
