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Author Topic: Lima Bean Stew with Bhutan Red Rice Wraps with Highland Nut Cream  (Read 2077 times)

Offline JubaB

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Hello+  This is a nourishing and hearty recipie while at the same time being easy to digest and surprisingly light in the body. It has a good balance of flavours and the fresh, in-season cherry tomatoes make it a treat. The nut cream is unique as a nutritious paste. The rich textures and colours of the ingredients also makes this a creative recipie.

Lima Bean stew
Serving: 8
5 Cups Large Lima Beans
4 Cups Carrots
1 Large Onion
1 Lime
1 Tablespoon Cumin
2 Tablespoon red chili flakes
3 Tablespoons Sea Salt
3 Cups Cherry Tomatoes
2 Tablespoons Amber Agave Nectar
2 Tablespoons Ghee
4 Leaves Bay Leaf

1) Lightly boil lima beans with bay leaves, after they had soaked overnight.
2) Heat a separate sauce pan and sauté onions in ghee
3) Add red pepper flakes and ground cumin, lime and salt after onions have softened
4) Drain cooked beans, remove bay leave and reserve some liquid.
5) Add the sauté and agave to the softened lima beans and gently stir.
6) In a separate pot lightly steam carrots
7) Add steamed carrots to the Lima beans and turn off the heat
8) Add whole cherry tomatoes to the finished stew and top with fennel sprigs

Highland Nut Cream
Servings: 8 
      3 cups chopped fennel bulb and stems, reserve some sprig for garnish on stew
1 lemon, juiced
5 tablespoons almond butter
1 tablespoon of sea salt, or to taste

1)   Put chopped fresh fennel in food processor and blend with almond butter until combined
2)   Pour in lemon juice and sea salt to taste
3)   Blend until smooth

Bhutan Red Rice Wraps
Servings: 8
1 cup rice
2 bunches of Swiss chard

1) Steam red rice in 2 cups water
2) Lightly steam de-stemmed chard leaves
3) Remove leaves and layer the chard leaves flat, in layers of 2 to 3 leaves.
4) Apply about 3-4 tablespoons of cooled red rice onto one end of the chard layers
5) Apply the nut cream onto the portion of red rice
6) Roll the chard and filling into tight batons