Dilled Baby Limas and Rice

2          cups long-grain white rice or basmati
3          tablespoons vegetable oil
1          small onion, thinly sliced
1          package (10 oz.) frozen lima beans
3/4       cup firmly packed chopped fresh dill or 1/3 cup dry
1 1/2    teaspoons chopped fresh thyme or 1/2 teaspoon dry
1           teaspoon salt

Soak rice in 5 cups water for 20 minutes. Drain.

In a large skillet or Dutch oven with lid, heat oil over medium heat. Add onion; cook, stirring often until onion is lightly browned. Add drained rice, frozen beans, dill, thyme, and salt. Cook 2 minutes stirring constantly.

Stir in 2-2/3 cups water and bring to a boil. To retain evaporation, cover tightly first with aluminum foil or tea towel, then with lid. Turn heat to lowest setting and cook 25 minutes. Scrape and stir pan bottom to release any browned bits before serving. Makes 9 cups. Serves 6-8.

Nutritional Information per Serving:
Calories 309, Protein 7 g, Carbohydrates 55 g, Fat 6 g, Calories from fat 19%, Cholesterol 0 g, Fiber 4 g, Folate 17 mcg, Sodium 357 mg