RICE PILAF WITH MEAT
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.
Provided by Muna Escobar
Categories Rice Sides
Number Of Ingredients 11
Steps:
- 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.
- 2. In separate pan, brown meat in 1/4 cup butter.
- 3. Add the salt & all spices. Stir for 2 minutes.
- 4. Add the hot water.
- 5. Bring to a boil, then down to a simmer.
- 6. Cover & simmer over low for about 25 minutes or until water is abosorbed & rice is tender.
- 7. Add the toasted pinenuts reserving a small amount for garnish.
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