rice pilaf with meat
(1 rating)
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.
(1 rating)
Ingredients For rice pilaf with meat
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1-1 1/2 lbground beef or lamb
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1/4 cbutter
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1 cslivered blanched almonds or pine nuts, toasted
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2 Tbspbutter
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2 cparboiled rice
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2 tspsalt
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1/2 tsppepper
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1/2 tspallspice
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1/2 tspcinnamon
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1/2 tspnutmeg
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3 1/2 cwater
How To Make rice pilaf with meat
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1Lightly 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.
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2In separate pan, brown meat in 1/4 cup butter.
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3Add the salt & all spices. Stir for 2 minutes.
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4Add the hot water.
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5Bring to a boil, then down to a simmer.
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6Cover & simmer over low for about 25 minutes or until water is abosorbed & rice is tender.
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7Add the toasted pinenuts reserving a small amount for garnish.
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