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Rice With Dill Meat Broadbeans Or Lima Beans Recipe

Rice With Dill Meat Broadbeans Or Lima Beans Recipe

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Rice With Dill Meat Broadbeans Or Lima Beans

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Ingredients:

Serving

500 g (1 lb) basmati long grain rice
500 g (1 lb) meat or chicken
375 g (12 oz) dill
150 g (5 oz) dried lima beans (or a 16 oz can) or frozen grean broadbeans(can be with grean soya be a
1 medium onion 1/3 cup oil
1/4 tsp ground saffron
salt and pepper

Directions:

1. After washing the rice thoroughly, soak the rice in salted lukewarm water to cover by 2 inches for 3 to 4 hours.
2. Trim the meat of all fat, cut into small pieces (2 inch cubes), wash and drain.
3. Slice the onion and fry in a little oil until it turns golden brown. Add the meat, salt and pepper and cook over low heat until the meat is well done, 45 minutes to an hour
4. Clean and wash the dill cutting out coarse stems, dry and chop finely.
5. If you use dried beans, then cook them until they are soft.
6. In a large saucepan, bring 8 to 12 cups of water to a rapid boil.
7. Pour off excess water from rice and pour into boiling water. Bring back to boil for 2 to 3 minutes. Test to see if the rice is ready. The grains should be firm in the center and rather soft on the outside. Add the beans right before you strain the rice. Strain and rinse with lukewarm water. Toss gently in the strainer.
8. Bring 1/4 cup water and 2 to 3 tbs oil to rapid boil. Add layers of rice and dill interchangeably and pieces of the meat randomly while building the rice and dill layers up to a dome shape.
9. Poke 5 or 6 holes through the rice to the bottom with the handle of a spoon. Close the lid. Keep on medium-high heat for 2 to 3 minutes until rice is steaming. Heat up 1/4 cup of water and 2 tbs oil and pour over the rice. Wrap the saucepan lid in a clean tablecloth and cover the pan firmly. Reduce heat to low and cook for 45 minutes to an hour.
10. After removing from heat, place the saucepan in the sink and run cold water under it to cool down.
11. Add 1/4 tsp saffron to 1 tbs hot water. Lightly mix 2 to 3 tbs of rice with the liquid saffron in a small bowl. Set it aside for garnish.
12. To dish up, gently toss the rice and sprinkle lightly in a dish in a symmetrical mound. Garnish with the saffron rice.
13. Remove the crusty bottom and serve in a separate plate.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	148605.98 Kcal (622184 kJ)
Calories from fat	18024.02 Kcal
		% Daily Value*
Total Fat	2002.67g	3081%
Cholesterol	19840.63mg	6614%
Sodium	17319.14mg	722%
Potassium	84440.21mg	1797%
Total Carbs	24236.67g	8079%
Sugars	42.53g	170%
Dietary Fiber	1555.39g	6222%
Protein	8938.06g	17876%
Vitamin C	3113.7mg	5189%
Iron	104713.4mg	581741%
Calcium	13398.5mg	1340%

Amount Per 100 g
Calories	253.82 Kcal (1063 kJ)
Calories from fat	30.79 Kcal
		% Daily Value*
Total Fat	3.42g	3081%
Cholesterol	33.89mg	6614%
Sodium	29.58mg	722%
Potassium	144.22mg	1797%
Total Carbs	41.4g	8079%
Sugars	0.07g	170%
Dietary Fiber	2.66g	6222%
Protein	15.27g	17876%
Vitamin C	5.3mg	5189%
Iron	178.9mg	581741%
Calcium	22.9mg	1340%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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