By Nadia Al-Samarrie
If you have read my autobiography “From Baghdad to Berkeley,” you will remember that my father cooked for me when we watched his favorite football and baseball teams. This delicious dish is one of my preferred rice plates. I sometimes have the leftovers for brunch when I need something quick to eat. Like Pizza for breakfast. But healthier.
Timman Bagilla, pronounced Tim man Ba Gill La is the Arabic pronunciation for the Fava bean rice dish with fresh dill. I added my twist to the side dish with the cauliflower rice and lemon.
The Vitamins from the lemons supports our immune system, while the Cauliflower supports better blood sugar control and is a source for Niacin, Magnesium, Zinc, Calcium, C, and K.
Like most rice dishes, instead of water, you can cook the rice with a vegetable broth if you are vegan or a chicken broth if you want a buttery flavor.
As for the lemons- I like to use a regular lemon when cooking and ½ Myers lemon juice to cover the rice on the platter. The two complement one another. But, of course, you can use just one type of lemon.
3 Cups of cauliflower rice
1 Cup fava beans
1/2 Tablespoon of sea salt
3 Tablespoons of fresh dill
1 Small lemon
½ Myers Lemon
1 ½ Tablespoon of olive oil
Boil some water and cook the double-shelled half fava beans for three minutes. Then heat the olive oil in a frying and add the cauliflower rice and stir. Add ½ tablespoons of sea salt, three tablespoons of fresh dill chopped finely, and squeeze one fresh lemon over the ingredients in the frying pan. After cooking the fava beans for three minutes, add them to the cauliflower mixture and cook for two more minutes. Finally, place the Timman Bagilla on a platter and squeeze another half lemon on the rice.
Serving Size 6
10.3 net carbs per serving
93Calorie, Total Fat 2.9g, Sodium 763 mg, Total Carbohydrates 15.89g, Fiber 5.59g, Total Sugar 2.8g, Protein 6.7g