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Ingredients

Serves 4 to 6

• Coarse salt and freshly ground black pepper
• 3 thyme sprigs
• 3 bay leaves
• 1/2 cup fresh or frozen shell beans, such as small butter or fava beans
• 1 3/4 cups homemade or store-bought low-sodium Chicken Stock
• 3 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 carrot, peeled and finely chopped
• 1 rib celery, finely chopped
• 1 mint sprig
• 1 cup basmati rice
• 1/2 cup mint leaves
• Mint Oil, for drizzling (optional)

Description

Pair This Great Bean-and-mint Pilaf With Delicious Roasted Trout With Dill And Lemon, Both Courtesy Of Frank Stitt ('Bottega Favorita').

Martha Stewart