Remember those Lima beans that I cooked a while back? After we had eaten all of the beans, I still had a pint of leftover Lima bean broth.
Regular visitors know that I like to try to eliminate as much food waste as possible in our home. I needed to do something with that broth before it went bad, and my family wanted a bean free dinner. Why not use the bean cooking liquid to cook some rice? After all, the bean liquid was full of flavor and nutrients from the beans. Rice is a blank slate. It can be easily transformed to reflect the flavors of many cultures.
I cooked the rice in the Lima Bean broth, then proceeded with the usual recipe for Rice O’Brien. The result was delicious. The use of the bean broth added a new depth of flavor to my usual rice dish.
Here’s your printable recipe. Give it a try and let us know what you think. What other liquids have you used for cooking your rice?
Thanks for visiting Patty Cake’s Pantry.
- 1 cup rice
- 2 cups Lima bean broth (the liquid left over from cooking Lima beans)
- ½ teaspoon salt
- ½ stick butter
- ½ cup bell pepper, chopped
- ½ cup green onion, thinly sliced
- ¼ cup chopped black olives
- Add water to bean broth so that the liquid measures 2 cups.
- Cook Rice according to package directions substituting bean broth for water.
- Once rice is done, melt butter in a skillet
- Saute bell pepper for a few minutes until it becomes tender.
- Add green onions to the pan and saute
- Add rice to vegetables in the pan and fry the rice in the butter and vegetable mixture stirring frequently.
- Once rice is well coated, and the vegetables well incorporated, mix in the olives and stir until they are evenly distributed in the rice.
- Serve as a side dish with your favorite meat entree.
Using Lima bean broth is an excellent way to cook rice!!
The broth leftover from cooking beans is good for do many things. We loved the flavor it added.