Hashweh ("rice Stuffing") Middle East, Palestine

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READY IN: 35mins
SERVES: 6-8
YIELD: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Brown meat lightly in butter. Add rice, salt, and spices. Stir for 2 minutes.
  • Add 3 1/2 cups of hot water. Bring to boil. Cover and simmer over low heat for 25 minutes.
  • Add the sauteed pine nuts and/or blanched almonds. Mix well. Mixture is ready to stuff lamb, chicken, etc.
  • This can be also served seperately. If you are going to do this instead of stuffing a chicken, etc., simmer it 5 more minutes or until rice is very tender.
  • *I also add one 20 oz. can of chick peas to this recipes, adding it the same time I add the pine nuts and almonds, and it turns out just wonderful! Enjoy!
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