Bogoli Pelloh a la Amrika [Dilled Rice American Style]

At the conference, at the buffet, there was one vegetarian dish [other than salad, rice and dessert] that Enayat could eat: dilled rice with lima beans [ he called it "bogoli pelloh".] He couldn't eat enough of it. Today at Eatonville I made stir-fry, so I was going to make brown rice with it. Then I saw a bag of dried dill and remembered the baby lima beans in the freezer.

Enayat really liked my bogoli pelloh and said it was far more satisfying than the typical dish made with white rice. It reminds me of when I was routinely making things such as boxed macaroni and cheese and could eat a whole pan of it. Although white rice tends to be good at soaking up dishes such as chili, refined grains are never really satisfying.

Enayat has the quality of applauding and cherishing my cooking efforts, even at times when they are rather feeble.

Dilled Rice With Lima Beans

in a large pot, pour about:
1 to 2 tablespoons olive oil,
2 cups water
salt to taste
at least 2 tablespoons dried dill
a 1 pound package of frozen lima beans
and bring to a boil, then add:
1 cup brown rice.

Bring back to a boil, simmer about 45 minutes or until rice is done. Size up the concentration of dill in the pot and maybe stir in another 1 or 2 tablespoons dill, then crack lid to let steam escape and turn off heat. Let it sit 5 or 10 minutes.
This is really good with plain yogurt, too.