Ingredients
- 2 cups extra-long basmati rice (called sella)
- 2 teaspoons salt
- 2 tablespoons olive oil
- 1 cup chopped fresh dill or 1/4 cup dried
- ½ teaspoon garlic powder
- 8 ounces fava beans or lima beans (frozen, cooked and peeled)
- 2 tablespoons butter
- Nutritional Information
Nutritional analysis per serving (4 servings)
504 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 85 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 11 grams protein; 15 milligrams cholesterol; 926 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Combine the rice, salt, olive oil and 3 cups water in a medium pot with a lid over high heat. Bring the water to a boil, and let it bubble, uncovered, until the water evaporates. (When the water is all gone, the rice should be about half-cooked.) Turn the heat to low.
- Add the fresh or dried dill and the garlic powder, and stir with a fork. Spread the beans out over the top of the rice, cover the pot and cook until the rice is tender, about 15 minutes.
- Turn off the heat, add the butter, cover the pot and let sit for 2 to 3 minutes, or until the butter melts. Taste and adjust the seasoning, and serve.
45 minutes
Dining and Cooking