Best Syrian Rice With Meat Recipes

Syrian Lamb with Green Beans and Rice image

Provided by Food Network

Time 1h40m

Number Of Ingredients 19

4 to 6 shoulder lamb chops, fat removed and bones in for flavor
3 tablespoons butter
2 medium onions chopped
2 large cloves garlic
1 bay leaf
1 small red pepper
1 teaspoon chopped dried Greek oregano
1/4 cup water
2 pounds fresh green beans, snapped and cut into bite size pieces
1 (28-ounce) can crushed tomatoes
Salt and pepper, to taste
1 stick butter
1/4 to 1/2 cup broken vermicelli
1 bay leaf
1 small red pepper, chopped
2 cloves chopped garlic
2 cups basmati or long grain rice
4 cups chicken stock
Salt and pepper, to taste

Steps:

Saute the chops in butter so they are brown on both sides. Add the onion, garlic, bay leaf, red pepper and seasoning and cook for 5 minutes. Add 1/4 cup of water and simmer for 10 minutes. Add the green beans and tomatoes. Cover and cook for 1 hour on a medium fire checking occasionally to be sure the lamb mixture is not boiling too rapidly. The beans will be cooked more than we are used to but they will be bathed in the lamb tomato mixture which is divine.
For the rice pilaf: In the melted butter saute the vermicelli, bay leaf, and red pepper until the noodles are golden. Watch carefully and add the garlic so it sautes too. Noodles should be golden. Be careful not to brown. Add the rice and cook for a minute. When ready to serve add the chicken stock and bring to a gentle boil. Cook for 25 minutes.

Syrian Rice image

Provided by Kristianne

Categories White Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups long grain white rice (Not short grained!)
6 tablespoons butter
1/2 cup of broken spaghetti ((pieces, about 1 inch) or 1/2 cup orzo pasta
4 cups hot water
2 -3 teaspoons salt, depending to taste

Steps:

Wash the rice in strainer.
Soak rice for 15 minutes in hot water.
Put butter in pan, melt, and then brown Spaghetti pieces or Orzo using a medium heat.
Be careful not to burn the butter.
Now drain your rice that is soaking and add it to the butter/ Spaghetti (or Orzo) in your pan.
Saute the rice for approximately 5 minutes with medium heat stirring frequently to avoid burning the rice.
You want a nice light brown color.
After rice is browned, add 4 Cups Hot Water and Salt.
Cover and bring to a boil.
You want it to boil briskly for about 5 minutes.
Turn heat to LOW and cook until all the water is absorbed.
This should take about 15 minutes with Very Low heat.
You might want to stir once or twice to make sure it is not burning.
Uncover when you are ready to serve and make sure to stir it again at this point.