In our household, this Lebanese rice has been lovingly named, “rice and meat.” It is more properly known throughout the Middle East as hashweh, which literally means stuffing or stuffed. A staple on nights when we have no other ideas for dinner.
Rice and Meat (Hashweh)
Yield: 5
Materials
- 3 cups white rice
- 6 cups water
- 1 tbsp olive oil
- 2 pounds lean ground beef/turkey or ground lamb
- ½ tsp cinnamon
- ½ tsp allspice
- ½ tsp black pepper
- ½ tsp salt
- 1 cup raisins (optional)
- ½ cup toasted pine nuts (optional)
Instructions
- Soak the rice in cold water for 15 minutes or until you are easily able to break one grain of rice between your thumb and index fingers. When ready, drain well.
- Meanwhile, heat 1 tablespoon of olive oil in a heavy cooking pot. Season the meat mixture with allspice, ground cinnamon, salt and pepper. Toss together to combine. Cook until the meat is fully browned (8-10 minutes). Drain.
- Top the meat with rice. Add water and 1 tablespoon of olive oil to cover the rice.
- Turn heat to high and bring the liquid to a rolling boil. Let boil until the liquid has significantly reduced.
- Now turn heat to low and cover; let cook for 22 minutes or until moisture has completely been absorbed and the rice is no longer hard nor sticky. Remove from heat and set aside for 10 minutes.
- Garnish with toasted pine nuts and raisins (if using).
