| 1 | Typed for you by kaz dunkley. |
| 2 | preparation: shell the broad beans |
| 3 | put the rice in a saucepan with the water, salt and saffron. |
| 4 | Bring to the boil, then reduce the heat and simmer for 30 minutes or until all the water has been absorbed and the rice is tender. |
| 5 | meanwhile, preheat the oven to gas mark 5/190c/375°F. |
| 6 | Put the garlic cloves in a small roasting tin with the oil and roast in the oven for 10-15 minutes or until they are soft and golden but not brown. |
| 7 | Turn them once to make sure they do not brown underneath. |
| 8 | add the beans to the rice, pour on the stock and bring to the boil. |
| 9 | Add the garlic cloves and their oil, reduce the heat and simmer for 15 minutes. |
| 10 | Remove from heat, cool a little then puree in a food processor or blender. |
| 11 | Taste and season to taste, then serve immediately. |
| 12 | Internet |
