HASHWA ROZ WA JOWZ (RICE-NUT MIXTURE)
Posted for ZWT6 North Africa/Middle East leg of tour. Would also be delicious used to stuff a lamb breast.
Provided by Darkhunter
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in saucepan and brown pine nuts, being careful to not burn.
- Add rice and stir for 2 minutes. Add water.
- Add cinnamon, salt and pepper.
- Bring to a boil. Cover and reduce heat. Simmer for 15 minutes or until liquid has evaporated.
- Add parsley and mix well.
Nutrition Facts : Calories 503.8, Fat 16.9, SaturatedFat 6.2, Cholesterol 22.9, Sodium 68.4, Carbohydrate 79, Fiber 1.9, Sugar 0.4, Protein 8.1
HERBED RICE WITH RAISINS
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Cook the rice as the label directs. Spread out on a baking sheet and let cool completely. Soak the raisins in the lemon juice in a cup, 10 minutes. Meanwhile, toss the rice with the chervil, basil, parsley, cilantro and carrot in a large bowl. Chop the pea shoots, reserving some whole for garnish, and add to the bowl. Drain the raisins, straining the lemon juice into a separate bowl. Add the vinegar, lemon zest, sugar, 1/4 teaspoon salt, and pepper to taste to the lemon juice. Whisk in the olive oil. Add to the rice mixture along with the raisins and toss. Season with salt and pepper. Top with the reserved pea shoots.
- Photograph by Jonny Valiant
SWEET AND SPICY CHICKEN AND CASHEW FRIED RICE
Chili oil and fresh ginger kick up the spice in this fried rice with cashews and chicken thighs.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
- Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the carrots, sweet chili sauce, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until the carrots are crisp-tender, 1 to 2 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil, sprinkle with the cashews and serve.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
BROWN RICE WITH HAZELNUTS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Toast nuts in a small pan over low heat then remove from heat and reserve.
- Bring 3 cups stock and 2 tablespoons butter to a boil. Add rice, stir, then return to boil, cover and reduce heat. Simmer rice 17 to18 minutes, until tender and liquid is absorbed. Remove from heat. Add nuts and parsley as you fluff rice with fork. Transfer to serving dish.
HASHWEH ("RICE STUFFING") MIDDLE EAST, PALESTINE
This is a VERY YUMMY rice stuffing recipe that is most commonly used in the Middle East. It is used to stuff lamb, chicken, and just about anything else you want! I will be posting recipes that will call for "hashweh"! *This recipe calls for lamb meat to be finely chopped, but I normally just use hamburger meat and it turns out AWEOMSE! :) Also, just a personally preference, but this really tastes great with both the almonds and the pine nuts! Enjoy!
Provided by Palis Favorites
Categories < 60 Mins
Time 35m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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!
Nutrition Facts : Calories 625, Fat 34.8, SaturatedFat 10.8, Cholesterol 80.3, Sodium 1072.6, Carbohydrate 55, Fiber 2, Sugar 0.9, Protein 23.4
CASHEW RICE
BECAUSE it is so versatile, this colorful side dish is one of my standbys. You can serve it with most any entree, and with the "magic" of instant rice, it's ready in a short time. The vegetables add a touch of color while the cashews give this economical dish a "gourmet touch". -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine broth, carrot, celery, onion, butter and pepper. Bring to a boil; remove from the heat. Stir in rice; cover and let stand for 5 minutes or until the liquid is absorbed. Sprinkle with cashews.
Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
BOOZY RICE WITH NUTS AND BERRIES
I have made variations of this festive rice dish many times with rave comments from my guests. It will vary almost every ingredient, the rice, citrus, dried fruits. It is healthy and you can serve it all year long.
Provided by Debi George
Categories Side Dish Rice Side Dish Recipes
Time 3h15m
Yield 12
Number Of Ingredients 12
Steps:
- In one saucepan, combine the wild rice and 3 cups of water. Bring to a boil, cover and reduce heat to low. Simmer for 40 to 50 minutes, or until rice is tender and water has been absorbed.
- In a separate saucepan, combine the brown rice and 2 cups of water. Bring to a boil, cover and reduce heat to low. Simmer for 45 minutes, or until rice is tender and water has been absorbed.
- After both kinds of rice have finished cooking, spread out on baking sheets to cool and dry for about 30 minutes.
- In a large bowl, combine the wild rice, brown rice, pecans, raisins, green onions, mint, orange juice and zest. Stir in the wine and olive oil; season with salt and pepper. Cover and set aside for 2 hours to blend flavors. Serve at room temperature.
Nutrition Facts : Calories 444.3 calories, Carbohydrate 53.8 g, Fat 24 g, Fiber 5.6 g, Protein 6.5 g, SaturatedFat 2.6 g, Sodium 10.5 mg, Sugar 22.5 g
IRAQI HALWA OF TOASTED RICE FLOUR (HALAWAT TIMMAN) (GLUTEN FREE)
This has a lovely flavour. Nice with a cup of tea when craving something sweet. I think this is a very old Iraqi recipe. Here is what Nawal Nasrallah author of, Delights from the Garden of Eden has to say about it. "A simple rice sweet enjoyed with a spoon. It is important to toast the rice to perfection, as this will give the dessert a delicate golden hue and a wonderful aroma. She is of Iraqi decent. Modified slightly from her recipe.
Provided by UmmBinat
Categories Dessert
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve white sugar and water in a pot and boil for 5 minutes.
- In another pan melt butter and fold in rice flour. stir constantly until rice starts to change colour and emit a pleasant aroma, about 10 minutes.
- Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping.
- Return pot to heat and continue cooking, stirring frequently, until mixture thickens, about 15 minutes. Add freshly ground cardamom and rose water 5 minutes before it is done.
- Spread onto plates and garnish top with toasted almond slivers & crushed pistachio nuts (the green of them in mainly for looks so I just use a tiny bit).
- Enjoy!
RICE AND BEEF HASH
Make and share this Rice and Beef Hash recipe from Food.com.
Provided by chef 1018770
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook beef, onion, and bell pepper in large skillet over medium heat.
- Drain excess fat.
- Stir in tomatoes, rice, chili sauce, salt, and pepper.
- Reduce heat and cover.
- Simmer for 10 minutes.
- Sprinkle cheese over hash.
- Recover and cook until cheese is melted.
Nutrition Facts : Calories 420.5, Fat 16.4, SaturatedFat 7.7, Cholesterol 88.5, Sodium 887.4, Carbohydrate 37, Fiber 2.5, Sugar 5.6, Protein 29.6
ROOZ MA LAHEM (RICE WITH MEAT)
This is an old stand by for me, its quick and easy and can be served as a main dish or side dish. Its great with a nice middle eastern salad and a side of yoghurt and also goes well with baked lamb or roasts.This is a great potluck dish as well.Seasoning are approximate, you can adjust to suit your tastes.
Provided by chef FIFI
Categories White Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Set cooked rice aside.
- In a pot combine onions,chopped garlic,seasonings and ground meat and brown, try to keep the meat from forming large clumps, you want it taco meat in consistency, so keep stirring often.
- Once its almost brown add drained can of chick peas and let meat brown.
- When meat is browned drain any remaining fat from pan and add rice and stir until well blended.
- Enjoy-- (variation to it can be to substitute chick peas for mixed can of mixed veggies).
Nutrition Facts : Calories 375.9, Fat 6.8, SaturatedFat 2.4, Cholesterol 25.7, Sodium 238, Carbohydrate 62.4, Fiber 4, Sugar 0.4, Protein 14.5
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