Try this Dill and Lima Bean Rice recipe, or contribute your own.
- Carbohydrate 3.35867850013468 g
- Cholesterol 0 mg
- Fat 0.144136000021487 g
- Fiber 0.788917513804194 g
- Protein 1.12193550006638 g
- Saturated Fat 0.0317335000011511 g
- Serving Size 1 1 Recipe (100g)
- Sodium 5.0581750011703 mg
- Sugar 2.56976098633049 g
- Trans Fat 0.0319510250031272 g
- Calories 19 calories
Step-by-step
- Spread butter on the inside of the rice cooker.
- Add washed Basmati rice, water, lima beans, dills and salt.
- Takes 40 minutes in the rice cooker.
- Easy Peasy.
- Enjoy!
Fresh dill carries the primary aromatic load in this grain dish, utilizing volatile oils that react quickly to heat and transform the starchy base into an intensely fragrant side. Without careful handling, however, heavy starches and high moisture content easily turn the pot into a dense paste rather than a collection of separate grains.
- Wash basmati grains in cold water until the runoff turns completely clear to remove excess surface starch that causes clumping during steaming.
- Coat the interior walls of the vessel thoroughly with melted ghee or butter before adding the dry elements to create a protective barrier against burning.
- Fold frozen lima beans directly into the mixture while still partially frozen so they finish cooking simultaneously with the rice without disintegrating into mush.
- Substitute dried dill at a one-to-three ratio if fresh herbs are unavailable, keeping in mind that dried leaves require extra moisture and lack the bright punch of chlorophyll.
- Let the finished dish rest covered for ten minutes off the heat to allow the internal steam to redistribute evenly across every grain.
Proper fat distribution prevents the bottom layer from scorching during extended cooking cycles. Stored leftovers maintain quality for up to three days in a sealed container within the refrigerator.
