Giant Peruvian Lima Beans and Brown Jasmine Rice with Cauliflower, Chard, Celery, and Carrot (No Added Fat)

We had been out of a favorite bean of mine, but my wife picked some up yesterday, Giant Peruvian lima beans. My wife doesn't like celery but I found a great deal on organic celery and she agreed to try cooked celery.


Ingredients

• 1 1/2 cups Giant Peruvian lima beans
• 1/2 cup brown Jasmine rice
• 6 cups water 
• 2 cups cauliflower
• 3 cups chard cut into 1/2" pieces
• 1 clove garlic, finely (1/8") diced
• Vegan bouillon cube
• 1 cup carrot cut into 1/4" slices
• 3/4 cup celery cut into 3/8" pieces and halved
• 1T ginger, finely (1/8") diced
• 3/4 cup onion, cut into 3/8" cubes
• 1/2 t (or to taste) salt
• 1/4 t turmeric
• (optional) 1/2 t amchoor (mango) powder
• 1T fresh squeezed lime or lemon juice

Process

1. I didn't soak the beans overnight so rinsed them then let them sit in ample (maybe 3 cups) boiling water for a half hour. I also added the rice to soak with the beans.
2. I was out but had my wife rinse the beans and rice again. I generally find that brown rice and beans cook in a 1:3 ratio (3 times as much water as rice and beans combined) for 30m, so I had her add 6 cups of water to the rice and beans, as well as the cauliflower, chard, garlic, and bouillon cube, and cook in my Instant Pot pressure cooker for 30m.
3. After the cooking was done, I waited a few minutes and gently released pressure, then added the carrot, celery, and ginger, and cooked for 2 more minutes.
4. When I was ready to serve, I opened the pot slowly, and added onion, salt, turmeric, amchoor, and lime juice.

I also made a tomato and olive salad with ume plum vinegar, salt, and oregano.

Results

Surprisingly, there was a bit too much liquid in the intermediate dish; I removed maybe 3/4 cup of liquid before the second short cooking. Dinner was good and even my daughter, who doesn't always like these beans, enjoyed it. It was a bit softer than I'd like it to be, deprived of more texture.

Ideas for the future

I have to try making rice and bean combined dishes with maybe a ratio of 1 part rice and beans to 2 1/2 parts or possibly 2 parts water. This may depend on bean, though. I'll stick with 1:3 for now and see how it turns out next time.