McGinteys

This page was last updated: May 11, 2010
Persian Dill Casserole
RICE:
  • 1 c. long grain brown rice
  • 1 3/4 c. water
  • 1 tsp. olive oil
  • 1 tsp. chicken-style seasoning
LIMA BEANS:
  • 6 c. frozen baby lima beans
  • 2 1/2 c. water
  • 2 Tbsp. olive oil
  • 2 tsp. granulated onion (or powder)
  • 1 tsp. granulated garlic (or powder or fresh)
  • 1 1/2 tsp. salt
DILL SAUCE:
  • 2 1/2 c. water
  • 1 1/4 c. Tofutti Sour Supreme
  • 1/2 c. olive oil
  • 1 1/3 Tbsp. granulated onion (or powder)
  • 1 1/2 tsp. salt
  • 3 Tbsp. lemon juice
  • 2 Tbsp. dill weed

INSTRUCTIONS:

Cook Rice mixture on medium heat.  Do not stir. 

Bring lima mixture to a boil and simmer 15 minutes. 

Blend all ingredients in dill sauce, except lemon juice and dill weed, till smooth.  Then add the lemon juice and dill weed and blend on low long enough to mix in the dill and lemon.

In a large casserole dish (at least 3 qt.) layer dill sauce, lima, rice, dill sauce, limas, rice, dill sauce.

Cover and bake at 350 degrees for 30 minutes.