Basmati Rice, Butter Beans, and Pistachios
Red peppers are usually tolerated, but green and yellow peppers may create problems. If you are sensitive to red peppers, don’t include them.
SERVES 4
INGREDIENTS
- 3 teaspoons olive oil
- 1 large red bell pepper, cut in thin slices
- 1 tablespoon ginger root, grated
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon lemon juice
- 1 (19-ounce) can butter beans, rinsed and drained
- ⅓ cup chopped mint
- ¼ cup sliced pistachios
In a medium nonstick saucepan, heat oil on medium heat.
Add pepper, ginger root, and rice, coating in olive oil. Stir in the water and lemon juice and heat until boiling.
Reduce heat to a simmer, cover and cook 15 minutes or until rice is done.
Stir in the butter beans and cook until heated through, no more than 5 minutes.
Stir in the mint and pistachios; serve warm.
