Riyadh Rice Middle Eastern Favourite Recipes

HASHWEH RICE (ARABIC KEEMA RICE WITH GROUND BEEF)

Steps:

• Start by dicing the onions finely
• To a non-stick pan (preferably), add the vegetable oil and the onions and cook on medium heat for 5 minutes until onions are softened slightly
• Add the ground beef and break it down using a wooden spoon. Cook it on medium heat for 7-10 minutes until browned and the juices it released start to dry up
• Add all the spices along with the frozen vegetables. Stir to combine and continue to cook for 5-7 minutes until the mixture looks dry and not much moisture is left
• Wash the basmati rice several times until the water runs clear and drain it well
• Add the rice to the pot along with the water. Mix well to combine and ensure the water covers all of the rice mixture completely
• Turn the heat to medium high and allow the mixture to start bubbling - this should take only a few minutes. As soon as it starts to bubble, cover immediately and decrease the heat to low
• Leave the rice to cook undisturbed for 20 minutes
• Meanwhile, toast the almonds in a pan with 1/2 tablespoon of oil until golden brown. Once they're done, add the raisins in there to warm them through. Chop your parsley if using.
• After 20 minutes, turn off the heat and leave the pot covered for a further 10 minutes
• Open the pot and fluff the rice with a fork then serve with the garnish on top

MIDDLE EASTERN RICE (MEJADRA)

Steps:

• Heat oil in a medium saucepan over medium high heat. Add about 1/3 of the onions and cook for 5 minutes until golden and crispy. Drain on paper towels.
• Repeat with remaining onions, in two batches.
• Put the olive oil, cumin seeds and coriander in a saucepan over medium heat.
• Cook for a couple of minutes until the spices are fragrant.
• Add the rice and stir to coat with the oil and spices.
• Add the water and lentils.
• While it comes to boil, add all the other spices, salt and pepper.
• When it comes to a boil, turn it down to medium-low, cover with lid and let cook for 10 to 12 minutes, or until all the liquid has mostly been absorbed.
• Remove from heat and let it rest for 10 minutes - during this time, any residual liquid will absorb.
• Fluff rice with a fork and adjust the seasoning with more salt if you wish.
• Just prior to serving, stir through most of the onions and top with remainder. Sprinkle with chopped coriander if desired. Best served warm.

RIYADH RICE - MIDDLE EASTERN FAVOURITE!

Steps:

• Brown meat,on all sides in 1 tbsp butter.
• Add seasoning to meat and stir. Pour three cups boiling water over the meat. Cover and let cook for one hour on a medium high heat, 'til the meat is done. Measure the broth left in a measuring cup. Add enough water to make up 3 cups of liquid.
• Stir onions and garlic with 1/2 tablespoon hot melted butter, till slightly brown.
• Add the meat and the liquid to the onion mixture. Stir tomato paste over. Bring to boil then add the rice and raisins.
• Cover the pan and reduce heat to low. Let cook for 30 minutes. Open the pan and stir just the top layer. See if rice is cooked. You may need to cook, covered, a few minutes longer.
• Serve rice and garnish with the meat and nuts.
• Serve with plain Yogurt and mixed green salad.

MIDDLE EASTERN RAISIN RICE

Steps:

• Wash rice well. Place 2 cups rice in a rice maker (or pot), add 4 cups water, or enough water to just cover the rice with no grains sticking out.
• Add raisins, salt, cinnamon, saffron (optional) and then drizzle olive oil around in a circle over the rice mixture. Mix well with spoon so rice and ingredients are blended together. There should be enough cinnamon added to give off a strong scent of cinnamon. Adjust amount as needed.
• Cook rice in rice maker or pot and after rice is cooked, stir ingredients together one more time. Spoon onto large platter and serve with plain, nonfat yogurt.