Lima Bean Rice
This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.
Inspired by a rice dish at a Persian restaurant, this recipe uses easy-to-find, allergen-free ingredients.
Ingredients
1 cup frozen lima beans
1 cup long grain or jasmine white rice
3 tablespoons olive oil
1 tablespoon plus 1 teaspoon dried dill
1/2 teaspoon salt or to taste
1/2 cup plus 2-1/4 cups water
Directions
Boil the 1/2 cup of water, add lima beans. Cook covered for for 5 minutes. Add the remaining ingredients, stir, and return to a boil. Cover and reduce heat to a simmer. Cook for 20 minutes. At 20 minutes, do not remove the lid, but turn off the heat and let sit for another 10 minutes. If using jasmine rice, cook for 15 minutes and cover for 15 minutes with heat off.
Serves 4-6
Ingredients
1 cup frozen lima beans
1 cup long grain or jasmine white rice
3 tablespoons olive oil
1 tablespoon plus 1 teaspoon dried dill
1/2 teaspoon salt or to taste
1/2 cup plus 2-1/4 cups water
Directions
Boil the 1/2 cup of water, add lima beans. Cook covered for for 5 minutes. Add the remaining ingredients, stir, and return to a boil. Cover and reduce heat to a simmer. Cook for 20 minutes. At 20 minutes, do not remove the lid, but turn off the heat and let sit for another 10 minutes. If using jasmine rice, cook for 15 minutes and cover for 15 minutes with heat off.
Serves 4-6
Photographs and food styling by Krista J. Essler, LAc, BAE
© Essler Wellness Enterprises 2011
© Essler Wellness Enterprises 2011
