Rice Pilaf with Meat

Recipe Rating:
 1 Rating

Ingredients

1-1 1/2 lb ground beef or lamb
1/4 c butter
1 c slivered blanched almonds or pine nuts, toasted
2 Tbsp butter
2 c parboiled rice
2 tsp salt
1/2 tsp pepper
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp nutmeg
3 1/2 c water

The Cook

Muna Escobar Recipe
x3
Well Seasoned
Knoxville, TN (pop. 178,874)
supermomma5
Member Since Jan 2011
Muna's notes for this recipe:
This Middle Eastern Pilaf is called Hashweh. It is great as a side dish as is or with some plain nonfat yoghurt on top of it. The toasted blanced almond give it a delicious flavor and crunh. Growing up I remember this stuffing being used oftentimes to stuff a chicken or cornish hen before baking.
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Directions

1
Lightly brown the blanced slivered almond or pine nuts in the 2 tbsp butter, on medium, until golden. Don't leave these unattended as they burn easily.
2
In separate pan, brown meat in 1/4 cup butter.
3
Add the salt & all spices. Stir for 2 minutes.
4
Add the hot water.
5
Bring to a boil, then down to a simmer.
6
Cover & simmer over low for about 25 minutes or until water is abosorbed & rice is tender.
7
Add the toasted pinenuts reserving a small amount for garnish.

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user Muna Escobar supermomma5 - Jul 27, 2011
Muna Escobar [supermomma5] has shared this recipe with discussion groups:
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user Marina Neff Kittiecooks - Jul 27, 2011
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