Lebanese Rice Dressing
From jimrug1 16 years agoIngredients
- At lease 6 cups homemade chicken stock (recipe below) shopping list
- 3 Tbls clarified butter shopping list
- 1 lb course ground lamb shoulder (you can use course ground chuck) shopping list
- 2 cups long-grain rice rinsed thoroughly so it does not stick together once cooked) shopping list
- 1-2 Tsp sea salt (to taste) shopping list
- 1 Tsp fresh ground black pepper shopping list
- ½ Tsp ground cinnamon shopping list
- ¼ Tsp ground nutmeg shopping list
- ¼ cup pine nuts (a must) shopping list
- ¼ cup peeled almonds, blanched (optional) shopping list
- ¼ cup shelled pistachio nuts(optional) shopping list
- ¼ cup golden raisins (optional) shopping list
How to make it
- Rice Dressing
- Soak Rice in enough water to cover for 15 - 30 minutes. Rinse and drain well.
- Place 2 Tbls of Clarified Butter in a large saucepan over medium heat. Add the Pine Nuts and cook until they reach a medium brown color. Add the Lamb and cook, stirring often until the meat is brown, about 5 to 8 minutes.
- Stir in Rice, 2 teaspoons Salt, Pepper, Cinnamon and Nutmeg. Sauté until Rice is translucent. Stir in Chicken Stock and bring to a simmer. Reduce heat to low, cover, and simmer, stirring occasionally for about 15 – 20 minutes until most of the Broth is absorbed.
- During the cooking, add a little more Stock if the mixture seems too dry. You want the mixture to be moist but not soupy. Add more Salt and Cinnamon to taste if necessary. Remove from heat and leave covered.
- Place remaining Clarified Butter in a frying pan over medium heat. Stir in Chestnuts(if using). Cook 1 minute, then stir in the Almonds(if using), and Pistachios(if sing). Cook until nuts are lightly browned. Stir in Raisins(if using) and remove from heat.
- To Serve: Arrange Rice Dressing on its own platter, Top with the browned Nuts, Raisins and any remaining Butter
- For the stock. 1 Day Ahead
- Chicken Stock for Rice Dressing:
- (1) 4 – 5 lb roasting Chicken
- 1 large Cinnamon Stick
- 1 large stock of Celery, chopped
- 1 large Onion, chopped
- 4 cloves Garlic, crushed
- 1 ½ Tsp Sea Salt
- Place Chicken, Cinnamon stick, Salt & Pepper in just enough “cold” water cover the Chicken. Bring very slowly to a slow simmer. Cook very slowly for about 1 ½ hrs. Remove the Chicken from the pot. Cool until you can remove the meat from the bones. Reserve meat for another recipe.
- Return the bones to the pot and add Celery, Onion and Garlic. Simmer slowly for another 1 1/2 – 2 hrs. Strain and chill if you are not using it the same day. You want to have at least 5-6 cups of rich stock. (It should have the consistency of thick jelly when chilled. If you have more than 6 cups or it seems to weak. Reduce it further.
The Rating
Reviewed by 18 people-
Wow, what is left for me to add? Plenty. First, I love your generational Lebanese recipes. That lets me know that this recipe is divinely tested and loaded with love and history. I love the depth of flavors and textures going on...and I love that...more
lunasea in Orlando loved it
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I agree with the others Jim, an aromatic, rich and robust recipe indeed! I have had a similar dish made with chicken, and I believe I have also had it with beef. I am told that lamb is just not the same here in the States, as it is in the Middle East...more
lori4flavor in Chicago loved it
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Hey Jim hon...I made your rice dressing last night and it is honestly one of the most delicious things I've ever eaten. And it's addictive - just try to stop eating it...have mercy and good luck! I did make the homemade chicken stock and clarified ...more
lunasea in Orlando loved it
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