Rice Pilaf with Meat

Muna Escobar Recipe

By Muna Escobar supermomma5

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.


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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Rice Sides