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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) vegetable oil (evoo) |
1 tablespoon(s) butter |
1 large onion, chopped |
2 garlic cloves, crushed |
1/2 teaspoon(s) ground cumin |
1/2 teaspoon(s) ground cinnamon |
1 pound(s) cooked beef, lamb, chicken or turkey, shredded |
1 tablespoon(s) tomatoe puree |
9 ounce(s) rice (your choice -- i used basmati) |
20 ounce(s) fresh stock (or canned - i used chicken) |
4 broccoli florets (meaning 4 big hunks of broccoli chopped up) |
2 bay leaves |
2 tablespoon(s) freshly chopped parsley (i used italian) |
2 ounce(s) rasis (about 1/2 cup) |
2 ounce(s) flaked almonds (a small package will do) |
salt & pepper to taste |
Directions:
1. Heat the oil and butter (I just used oil, btw) in a large saucepan. Add the onion and garlic and saute gently for about 5 minutes until the onions are transluscent.
2. Add the cumin & cinnamon and cook for 2-3 more minutes (stirring constantly)
3. Add the meat/poultry, tomato puree and rice and cook for 2-3 minutes, stirring to coat.
4. Add the stock, broccoli, bay leaves, parsley, raisins, almonds, salt & pepper. Bring to a boil. Cover and simmer gently for 15-20 minutes, stirring from time to time until the rice is tender and the stock has been absorbed.
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