By Cynthia Nelson, Tastes Like Home
Tatbileh is a Middle Eastern rice dish made with meat, spices, and nuts.
2 cups Basmati rice (substitute with rice of your choice)
3 tablespoons vegetable oil
1-1/4 lb beef
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
Salt and pepper, to taste
2-2/3 cups boiling water
1/2 cup toasted pine nuts or chopped almonds
1. Wash the rice until water runs almost clear. Soak rice in water for 30 minutes. Meanwhile, cut meat into very small pieces.
2. Add oil to pot and place on medium heat. Transfer meat to pot and let cook until brown. Spread the meat out in an even layer, you want the meat to brown not stew. While meat is cooking, drain rice.
3. Add the spices and rice to the meat and stir to mix. Season with salt and pepper and let cook for 1 minute.
4. Add water, stir, cover pot and bring to a boil. As soon as the pot comes to a boil, reduce the heat to low and cook for 25 minutes. When the 25 minutes are up, turn off the heat and leave the pot undisturbed for 10 minutes.
5. Fluff with fork, sprinkle with nuts and serve as is, or with roast chicken or meat.
Notes: If you do not have the time to soak the rice, then wash and drain. However, increase the water to 3 full cups instead of 2-2/3. If you decide to use Tatbileh for stuffing, reduce the liquid and cooking time for the rice, as it will finish cooking with the roasting of the chicken.
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