Lebanese Hushwee Rice with Toasted Pine Nuts Recipe
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Lebanese Hushwee Rice with Toasted Pine Nuts |
A family recipe passed down for generations, Hushwee Rice is a humble Lebanese side dish made with rice and beef flavored with warm cinnamon, clarified butter and toasted pine nuts.
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Cook time 15 mins
Total time 35 mins
Ingredients
2 tablespoons clarified butter
¼ cup vermicelli noodles
1 cup long grain enriched rice - parboiled (rinsed)
2 cups chicken broth
1 teaspoon salt
½ teaspoon pepper
¼ cup Diamond of California pine nuts - toasted
minced parsley - to serve
Instructions
- Prepare Lebanese Hushwee and set aside.
- While hushwee meat is browning, melt clarified butter in a deep skillet over medium heat. Add vermicelli noodles and toast until deep brown.
- Stir in rinsed rice and cook for 1-2 minutes to lightly toast the rice. Add reserved hushwee to the pan and stir to combine.
- Add chicken broth, salt and pepper to the pot and stir once. Bring to a boil then cover with a lid and reduce heat to low. Cook for 15 minutes, leaving the lid on the entire time.
- Fluff rice and meat with a fork then serve with additional toasted pine nuts and fresh parsley.
Serving size: 1 cup Calories: 414 Fat: 20.1 g Saturated fat: 8.8 g Unsaturated fat: 11.3 g Trans fat: 0 Carbohydrates: 38 g Sugar: 1.2 g Sodium: 821 mg Fiber: 1.9 g Protein: 19.9 g Cholesterol: 71 mg
Source: The lemon Bowl
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