Lebanese Hushwee Rice with Toasted Pine Nuts

5 stars average

Hushwee Rice is a humble Lebanese side dish made with rice and beef flavored with warm cinnamon, clarified butter and toasted pine nuts.

Course Side Dish

Cuisine Mediterranean

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 414kcal

In a deep pan, melt butter over medium high heat then add the minced onion. Sautee until translucent, 4-5 minutes.
Add ground sirloin and spices. Cook 8-10 minutes or until meat is browned, stirring occasionally with a wooden spoon to break up meat.
Check for seasoning and add salt and pepper to taste. Stir in toasted pine nuts and set aside.

Preheat oven to 350 degrees. On a small cookie sheet place raw pine nuts and cook for 5-7 minutes or until they are at a light brown in color. Keep a careful eye on them as they can burn quickly.

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.