Syrian Rice Recipes

SYRIAN RICE

Steps:

• Wash the rice in strainer.
• Soak rice for 15 minutes in hot water.
• Put butter in pan, melt, and then brown Spaghetti pieces or Orzo using a medium heat.
• Be careful not to burn the butter.
• Now drain your rice that is soaking and add it to the butter/ Spaghetti (or Orzo) in your pan.
• Saute the rice for approximately 5 minutes with medium heat stirring frequently to avoid burning the rice.
• You want a nice light brown color.
• After rice is browned, add 4 Cups Hot Water and Salt.
• Cover and bring to a boil.
• You want it to boil briskly for about 5 minutes.
• Turn heat to LOW and cook until all the water is absorbed.
• This should take about 15 minutes with Very Low heat.
• You might want to stir once or twice to make sure it is not burning.
• Uncover when you are ready to serve and make sure to stir it again at this point.

SYRIAN LAMB WITH GREEN BEANS AND RICE

Steps:

• Saute the chops in butter so they are brown on both sides. Add the onion, garlic, bay leaf, red pepper and seasoning and cook for 5 minutes. Add 1/4 cup of water and simmer for 10 minutes. Add the green beans and tomatoes. Cover and cook for 1 hour on a medium fire checking occasionally to be sure the lamb mixture is not boiling too rapidly. The beans will be cooked more than we are used to but they will be bathed in the lamb tomato mixture which is divine.
• For the rice pilaf: In the melted butter saute the vermicelli, bay leaf, and red pepper until the noodles are golden. Watch carefully and add the garlic so it sautes too. Noodles should be golden. Be careful not to brown. Add the rice and cook for a minute. When ready to serve add the chicken stock and bring to a gentle boil. Cook for 25 minutes.

SYRIAN WHITE RICE

Steps:

• In a large, heavy saucepan, heat 4 tablespoons of the oil over medium heat. Add the onions and cook, stirring, until the onions just turn golden (do not let them brown), about 5 minutes. Add 4 cups of cold water and salt and bring to a boil.
• Add the rice, stir and cook, uncovered, until the water is level with the rice, about 10 minutes. Cover the pot, adjust the heat to low and cook until the rice is tender, about 10 minutes longer.
• Meanwhile, heat the remaining 2 tablespoons of oil in a small skillet set over medium-high heat. When the oil just begins to bubble, add the pine nuts and cook until the nuts are golden brown. Immediately drain them, discard the oil and set them aside.
• When the rice is done, scatter the pine nuts over the top. Serve the rice with lahmeh fil mehleh.