Lebanese Rice Dressing Recipe

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Ingredients:

Serving

2 tbsp clarified butter
1 lb course ground lamb shoulder (you can use course ground chuck)
2 cups long- grain rice (use a rice that does not stick together once cooked)
3 cups (or more) chicken stock (homemade stock is a must. see below.)
1-2 tsp sea salt (to taste)
1 tsp fresh ground black pepper
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup vacuum packed chestnuts chopped (canned will work but vacuum packed are much tastier)
1/4 cup peeled almonds, blanched
1/4 cup pine nuts
1/4 cup pistachio nuts, shelled
1/4 cup golden raisins
chicken stock
roasting chicken
1 large cinnamon stick
1 large stock of celery, chopped
1 large onion, chopped
4 cloves garlic, crushed
1 1/2 tsp sea salt
fresh ground pepper to taste.

Directions:

For the stock. 1 Day Ahead
In a large stock pot, place Chicken, Cinnamon stick, Salt & Pepper in just enough “cold” water cover the Chicken. Bring very slowly to a slow simmer. Cook very slowly for about 1 1/2 hrs. Remove the Chicken from the pot. Cool until you can remove the meat from the bones. Reserve meat for another recipe.
Return the bones to the pot and add Celery, Onion and Garlic. Simmer slowly for another 1 1/2 – 2 hrs. Strain and chill if you are not using it the same day. You want to have at least 5-6 cups of rich stock. (It should look like jelly when chilled. If you have a lot more than 6 cups or it seems to weak. Reduce it down.
*****************************
Rice Dressing
Soak Rice in enough water to cover for 15 - 30 minutes. Rinse and drain well.
Place 1 Tbls of Clarified Butter in a large saucepan over medium heat. Add the Pine Nuts and cook until they reach a medium brown color. Add the Lamb and cook, stirring often until the meat is brown, about 5 to 7 minutes.
Stir in Rice, 1 teaspoon Salt, Pepper, Cinnamon and Nutmeg. Sauté until Rice is translucent. Stir in Chicken Stock and bring to a simmer. Reduce heat to low, cover, and simmer, stirring occasionally for about 15 – 20 minutes until most of the Broth is absorbed.
During the cooking, add a little more Stock if the mixture seems too dry. You want the mixtre to be moist but not soupy. Add more Salt and Cinnamon to taste if necessary. Remove from heat and leave covered.
Place remaining Clarified Butter in a frying pan over medium heat. Stir in Chestnuts. Cook 1 minute, then stir in the Almonds, and Pistachios. Cook until nuts are lightly browned. Stir in Raisins and remove from heat.
To Serve: Arrainge Rice Dressing on its own platter, Top with the browned Nuts, Raisins and any remaining Butter

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	149.02 Kcal (624 kJ)
Calories from fat	88.7 Kcal
		% Daily Value*
Total Fat	9.86g	15%
Cholesterol	36.41mg	12%
Sodium	811.52mg	34%
Potassium	238.39mg	5%
Total Carbs	10.31g	3%
Sugars	5.07g	20%
Dietary Fiber	1.43g	6%
Protein	6.42g	13%
Vitamin C	3.2mg	5%
Vitamin A	0.3mg	11%
Iron	1.1mg	6%
Calcium	26.3mg	3%

Amount Per 100 g
Calories	125.36 Kcal (525 kJ)
Calories from fat	74.62 Kcal
		% Daily Value*
Total Fat	8.29g	15%
Cholesterol	30.63mg	12%
Sodium	682.66mg	34%
Potassium	200.54mg	5%
Total Carbs	8.67g	3%
Sugars	4.26g	20%
Dietary Fiber	1.2g	6%
Protein	5.4g	13%
Vitamin C	2.7mg	5%
Vitamin A	0.3mg	11%
Iron	1mg	6%
Calcium	22.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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