Recipe from Vegetable Literacy Deborah Madison Serves 4

1 cup White Basmati Rice
1 lb combination Fava Beans &  Peas, shucked a bout 1 1/2 cups
Handful of finely chopped Dill
4 thin Green Onions, white and an inch of greens thinly sliced, or 1 TB snipped Chives
1/4 cup Olive Oil    Sea Salt    1 Lemon

Cover the rice with water and set it aside to soak while you shuck the peas and favas and mince the herbs.  Put the dill, green onions, oil and 1/2 tsp salt in a roomy bowl.  Bring a pot of water to a boil and add 1/2 tsp salt and then the peas and cook until bright green and tender, only a few minutes at most.  Scoop out the peas, shake off the excess water, and add them to the bowl.  Drain the rice and add it to the boiling water.  Cook at a gentle boil until tender, about 10 minutes.  Taste it as it cooks to know when it is ready.  When it is tender but still retains a little bite, drain the rice, shake off the excess water, and add it to the peas.  Zest the lemon over the rice, then halve the lemon and squeeze over the lemon juice.  Gently turn the rice and peas with a rubber spatula.  Adjust the seasoning if need be.  There’s more flavor at room temperature than when chilled, but cold leftovers will go down easily. Shift it all around and return to oven for another 5 minutes.  Sprinkle with cheese and toss together.  Return to oven for 2 more minutes.  Serve hot.