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Lebanese Hushwee Rice with Toasted Pine Nuts

Lebanese Hushwee Rice with Toasted Pine Nuts

  • 20 minutes
  • 8 ingredients
  • Pine Nuts
  • Moderate
  • 6
  • Update Ingredients

Ingredients

  • 4 servings Lebanese Hushwee - prepared
  • 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

The Steps

  1. Prepare Lebanese Hushwee and set aside.
  2. While hushwee meat is browning, melt clarified butter in a deep skillet over medium heat. Add vermicelli noodles and toast until deep brown.
  3. 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.
  4. 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.
  5. Fluff rice and meat with a fork then serve with additional toasted pine nuts and fresh parsley.
RECIPE CONTRIBUTED BY THE LEMON BOWL

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