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Categories: Beef, Favorites, Meat Dishes, Middle Eastern Cuisine, Rice
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Total Time: 35 min.
Preparation Time: 10 min.
Simmering Time: 20 min.
Cooling Time: 5 min.

This is my mom's version of Hashway, an arabic rice stuffing, usually stuffed into poultry. I hated this dish while growing up, but I was not in the norm. Everyone loves it, even those who don't usually have a taste for ethnic foods. So after being bombarded with many requests, I had to succumb and post it; besides, I don't really hate it all that much anymore.

1 1/2 pounds lean ground beef
2 tablespoons cinnamon
1 tablespoon nutmeg
1 tablespoon salt
1 teaspoon pepper
1/4 cup water
2 cups rice
4 cups chicken broth
4 tablespoons pine nuts - toasted

In a large Dutch oven, cook ground beef on medium heat until nicely browned (7 minutes). Add cinnamon, nutmeg, salt, and pepper. Add water and stir to blend. Add the rice and stir well to coat the rice with the meat juices. Add the chicken stock. Bring mixture to a boil. Cover and let simmer for 20 minutes. Turn off heat and let mixture sit for 5 minutes. Fluff rice with fork. Garnish with toasted pine nuts. Serve with yogurt and salad.

Calories: 709 Calories From Fat: 44%
Protein: 32g Carbohydrate: 65g
Cholesterol: 104mg Sodium: 2630mg

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