Lima Beans, Fresh or Frozen, 1 lbs
Dill, Fresh or dried, 4 oz
Medium Size Potato, 1
Basmati Rice, 3 cups
Non fat plain yoghurt (optional)
Strain rice, and wash off excess starch in cold water. Peel the potato, and slice into 1/2 inch thick round pieces. Washes the pieces, and the dry with a paper towel.
Place empty pot back on the high heat, until the bottom is dry. Add 1 tablespoon of olive oil, and 1/2 teaspoon of turmeric. Arrange the potato slices on the bottom of the pot, and let them slightly brown on the bottom for 3 minutes. at the same time, mince your dill, and mix with the rice and lima beans.
Add the rice to the pot, and close the lid. Let the rice build steam under high heat. If no steam after 5 minutes, add 1/4 cup of water. As soon as you have a good steam build up, reduce heat, and simmer for 15-20 minutes on low heat. This lets the potatoes become golden and crunchy in the bottom of the rice.
If your rice does not have enough salt, add salt in form of salt water, and not dry salt. Do not add to much water near the end, or the rice gets too soft.
You can serve this dish with a variety of stews, barbeques, or just plain yoghurt.
Protein: Low/moderate (lima beans)
Carbohydrates: High (From Potatoes, rice)
This dish is used as a side to many meat dishes. It can be served by itself as a vegetarian dish. The rice and potatoes are good sources of carbohydrates. The lima beans have some protein value, and the fat is low.