Lima Bean Surprise
Prep: 5 minutes (cooked rice needed) Cook: 10 minutes
Peggy Henry sent me the idea for this recipe and says she and her husband eat this in the morning for breakfast. I have made this several times over the past couple of weeks as a quick dinner for John and myself and it is very delicious and satisfying.
- 1/4 cup vegetable broth
- 2 1/2 cups frozen lima beans
- 2 1/2 cups cabbage, shredded
- 1 1/2 cups frozen corn kernels, thawed
- 2 1/2 - 3 cups cooked brown rice
- 1-2 tsp seasoning mix (see hints below)
Place broth, lima beans and shredded cabbage in a large non-stick saute pan and cook stirring frequently for about 5 minutes. Add corn and cook, stirring occasionally for another 2 minutes. Add rice and seasoning mixture and continue to cook and stir until rice is heated through and all vegetables are tender. Serve at once.
Hint: Bags of shredded cabbage are available in many supermarkets, or shred your own cabbage in a food processor. To thaw the corn slightly, place in a colander and rinse with cool water. If you don't have leftover cooked rice in your refrigerator, use a package of frozen brown rice and heat it in the microwave. There are many delicious seasoning mixtures on the market. Try Mrs. Dash, or a lemon dill mixture. I used Lemony Dill Zest by Vegetarian Express. I sometimes mix in 1 teaspoon of Sambal Oelek when I add the rice for some extra heat. We also like to top this with Sriracha Hot Sauce and it is wonderful rolled up in a soft corn tortilla.