Hashweh ( rice Stuffing ) Middle East, Palestine |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a VERY YUMMY rice stuffing recipe that is most commonly used in the Middle East. It is used to stuff lamb, chicken, and just about anything else you want! I will be posting recipes that will call for hashweh ! *This recipe calls for lamb meat to be finely chopped, but I normally just use hamburger meat and it turns out AWEOMSE! :) Also, just a personally preference, but this really tastes great with both the almonds and the pine nuts! Enjoy! Ingredients:
1 1/2 lbs lamb, finely chopped |
2 cups rice |
1 cup pine nuts, and or 1 cup blanched almond |
2 teaspoons salt |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon allspice |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
3 1/2 cups water or 3 1/2 cups broth |
1/4 cup butter |
Directions:
1. Brown meat lightly in butter. Add rice, salt, and spices. Stir for 2 minutes.
2. Add 3 1/2 cups of hot water. Bring to boil. Cover and simmer over low heat for 25 minutes.
3. Add the sauteed pine nuts and/or blanched almonds. Mix well. Mixture is ready to stuff lamb, chicken, etc.
4. This can be also served seperately. If you are going to do this instead of stuffing a chicken, etc., simmer it 5 more minutes or until rice is very tender.
5. *I also add one 20 oz. can of chick peas to this recipes, adding it the same time I add the pine nuts and almonds, and it turns out just wonderful! Enjoy!
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