rice pilaf with meat

Name: Rice Pilaf with Meat
Ingredients: 1-1 1/2 pound(s) ground beef or lamb; 1/4 cup(s) butter; 1 cup(s) slivered blanched almonds or pine nuts, toasted; 2 tablespoon(s) butter; 2 cup(s) parboiled rice; 2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1/2 teaspoon(s) allspice; 1/2 teaspoon(s) cinnamon; 1/2 teaspoon(s) nutmeg; 3 1/2 cup(s) water

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36 Pinches 3 Photos

Muna Escobar

Knoxville, TN

Updated on Jul 27, 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.

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Ingredients

1-1 1/2 pounds ground beef or lamb
1/4 cup butter
1 cup slivered blanched almonds or pine nuts, toasted
2 tablespoons butter
2 cups parboiled rice
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 1/2 cups water

How To Make rice pilaf with meat

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.

Step 2

In separate pan, brown meat in 1/4 cup butter.
Step 3

Add the salt & all spices. Stir for 2 minutes.
Step 4

Add the hot water.
Step 5

Bring to a boil, then down to a simmer.
Step 6

Cover & simmer over low for about 25 minutes or until water is abosorbed & rice is tender.
Step 7

Add the toasted pinenuts reserving a small amount for garnish.
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