Aromatic Rice With Dill and Lima Beans

Day4 of BM7: There are times when all you crave is a simple and easy-to-put together dish and this is a perfect example of one of those. This rice can be made in all of 30 minutes if you don't count the soaking time, that is! The pepper and dill leaves add a subtle but exceptional flavor to the rice that it will be perfect for an extravagant side-dish.This recipe is from the book "Cardamom and Lime"Recipes from the Arabian Gulf". FYI, I liked many recipes from this book.They all look yummylicious!

Ingredients:

• 1-1/2 Cups Basmati Rice, soaked 30 minutes prior to cooking
• 1/2 Cup Baby Lima Beans
• 3 Tbsp Dill Leaves
• 1 Large Yellow Onion, thinly sliced
• 5 Cloves garlic
• 2 Tbsp Olive Oil
• Cracked Pepper and Salt for taste
• Warm water for cooking 

Procedure:

• Wash and soak the rice in cold water for 30 minutes.Drain the rice completely of water.
• In a pan, heat the Olive Oil and saute the garlic, onions till the onions are slightly brown.Add a good grind of pepper, salt and Lima beans. Stir until the beans are coated with the seasonings.

• Add the rice to the pan and gently stir to coat them with the seasonings.Pour the warm water and add the Dill Leaves.Lid the pan.Cook the rice on medium flame until rice is well cooked.

• Fluff the rice with fork and transfer to plate.Serve warm with any side-dish of choice.

Makes 3-4 Servings.
Note: I ate this with Tangy Stuffed Eggplants. Should be equally good with Maharashtrian "Sugar N Spice" Eggplants with Potatoes.
Enjoy!