Persian Dill Rice

Make:

& set aside.

(Limas)
Put:
6 c frozen baby lima beans
2 t onion powder
1 t garlic powder
1 1/2 t salt
1 1/2 c water
in a pot & bring to a boil.
Simmer for 20 - 30 min. until soft
& set aside.

Preheat oven at 350º

(Dill Sauce)
Put in a blender:
1 1/4 c slivered almonds
2 t onion powder
2 t salt
1 1/2 c water
& blend for 1 - 2 min.

Add to the blender:
3 T lemon juice
2 T dill
1 c water
& blend for 5 sec.

Simply Rice
Click Picture

Layer & smooth out with the back of a large spoon in a 9x13 glass pan:
1/3 of the Dill Sauce
1/2 of the Limas
1/2 of the Simply Rice
1/3 of the Dill Sauce
1/2 of the Limas
1/2 of the Simply Rice
1/3 of the Dill Sauce

Bake uncovered at 350º for 30 min.

Serve
or cool down & refrigerate in an airtight container for up to 3 days.

Can freeze, but will need to be thawed, then put in a pot with a little water & heat on med. high while stirring for 3 - 5 min.

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