Rice Pilaf with Meat
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|1-1 1/2 lb||ground beef or lamb|
|1 c||slivered blanched almonds or pine nuts, toasted|
|2 c||parboiled rice|
|3 1/2 c||water|
Knoxville, TN (pop. 178,874)
Member Since Jan 2011
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.
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.
In separate pan, brown meat in 1/4 cup butter.
Add the salt & all spices. Stir for 2 minutes.
Add the hot water.
Bring to a boil, then down to a simmer.
Cover & simmer over low for about 25 minutes or until water is abosorbed & rice is tender.
Add the toasted pinenuts reserving a small amount for garnish.
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