nutmeg rice

Name: Nutmeg Rice
Prep time: 15 min
Cook time: 1 h 45 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 pound(s) beef stew meat cut into 1 cm cubes; 2 large carrots, finely grated or 2 jars gerber carrots; 2 cup(s) short or medium grain rice; 1/2 teaspoon(s) ground nutmeg; 1 teaspoon(s) salt (or to taste); 1/2 pound(s) package frozen peas; 1 tablespoon(s) butter; 1/2 cup(s) grated parmesan cheese; 3 cup(s) water

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Hanan Hussein

Bothell, WA

Updated on Jan 12, 2013

A favorite all-in-one dish that we all love, and always a hit at gatherings. Let me know if you like it

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prep time 15 Min

cook time 1 Hr 45 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 pound beef stew meat cut into 1 cm cubes
2 large carrots, finely grated or 2 jars gerber carrots
2 cups short or medium grain rice
1/2 teaspoon ground nutmeg
1 teaspoon salt (or to taste)
1/2 pound package frozen peas
1 tablespoon butter
1/2 cup grated parmesan cheese
3 cups water

How To Make nutmeg rice

Step 1

Place beef cubes and shredded carrots in a pot on medium heat till it starts to boil. Lower the heat to very low, cover and let it simmer for 1 hour stirring occasionally until all liquid is absorbed and meat is tender.

Step 2

Add the rice, nutmeg, salt and water and bring to boil. Lower the heat, cover and let it cook like regular rice till all the water is absorbed and the rice is cooked. (the rice should be a bit sticky)
Step 3

While the rice is cooking boil the peas in salted water for 15 minutes or until cooked, drain and add the butter.
Step 4

In a serving plate pile the rice, cover with half the peas and top with Parmesan cheese. Have some more peas and cheese on the side for those who like extra.
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