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Lebanese Hushwee Rice with Toasted Pine Nuts
- 20 minutes
- 8 ingredients
- Pine Nuts
- Moderate
- 6
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
- 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.
RECIPE CONTRIBUTED BY THE LEMON BOWL
