The Recipe -- Lebanese Beef and Rice

Lebanese Beef and Rice

Serves 4
Active Cooking Time: 30 min
Total Cooking Time: 2 hours

1 lb. ground beef
2 cups chicken broth
2 cups water
1/4 tsp salt
1/4 tsp allspice + extra sprinkle
1/4 tsp cinnamon + extra sprinkle
1 1/2 cups Uncle Ben's rice
1 tsp oil
3 Tbsp pine nuts
small bunch parsley

In a large soup pot (with lid) saute ground beef on medium high heat until it's cooked (no longer pink anywhere), and then drain off the fat. Add chicken broth, water, salt, allspice, cinnamon and bring to a boil. Once boiling, add the rice. Return to a boil and then lower the heat to medium. Let cook with lid off for 10-15 minutes until water level starts dipping below the rice. Then cover the pot, turn heat to low, and cook for an additional 15 minutes. Leave the pot covered with no heat on for another hour to let the rice really soak in all the liquid. Saute the pine nuts on medium-low heat in a little oil until toasty and light brown. For the best presentation, don't stir the rice before serving. Turn the pot over onto a serving platter (most of the meat will be on top now), and garnish the top with toasted pine nuts, chopped parsley, and dashes of allspice and cinnamon. This tastes great served with fattoush salad, dolmas (stuffed grape leaves or vegetables) and tabbouleh.

Copyright Lindsay Sterling 2015