Lebanese Stew With Rice Recipes

LEBANESE STEW WITH RICE

Lebanese Stew With Rice image

I got this recipe from my mother in law, who got it from her mother in law from Lebanon. I just love it, it's best if you eat it the traditional way. Tear off a piece of pita bread, and use it to grab the stew and rice! You may also exchange beef for chicken or shrimp.

Provided by Cassie T

Categories Stew

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 cups white rice (I recommend Uncle Ben's Original Converted)
3 tablespoons extra virgin olive oil
1 1/2 cups water
1/2 tablespoon salt
2 tablespoons extra virgin olive oil
2 lbs beef, cut into bite size peices
1 1/2 tablespoons ground cinnamon
1 large onion, minced
2 tomatoes, diced
2 garlic cloves, minced
3 (16 ounce) cans vegetables (I use carrots, corn, and green beans)
3 potatoes, cut into bite size peices
1 (46 ounce) can tomato juice
2 loaves pita bread

Steps:

In large bowl, rinse rice with cool water until starch is gone and water turns out clear.
Repeat process with warm water.
Drain completely, and add just enough HOT water to cover the rice.
Set rice aside.
In skillet, heat oil on high.
Add beef and cook until browned.
Add cinnamon and onion, saute until onions become brown and transparent.
Add tomato and garlic, continue heating until garlic begins to cook.
Transfer to large pot and add canned vegetables, potato, and tomato sauce.
Cover and simmer on medium-low 45 minutes to an hour, or until potato is soft and beef is tender and cooked through.
Reduce heat to low, set aside,.
In large sauce pan, combine rice, water, oil and salt.
Cook on medium for about 10 minutes, or until tender.
Serve stew over bed of rice, enjoy with pita bread.

Nutrition Facts : Calories 1603.3, Fat 119.5, SaturatedFat 46.3, Cholesterol 149.8, Sodium 1345.7, Carbohydrate 108, Fiber 7.8, Sugar 11.2, Protein 24.1

LEBANESE BEAN STEW

Lebanese Bean Stew image

One of my favorite dishes. It is traditionally eaten with cooked white rice, but equally delicious with some corn chips.

Provided by Engineer in the Kit

Categories Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup dried butter beans, soaked overnight
1 lb lean ground meat
1 (14 ounce) can diced tomatoes
1 cup water
1 tomato-flavored bouillon cubes or 1 vegetable bouillon cube
1/4 bunch fresh cilantro, chopped fine
3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon

Steps:

Soak the beans in water overnight. Drain and rinse.
Cook the meat and garlic with olive oil in a pan.
Once the meat is all browned, add the rest of the ingredients with the exception of the cilantro. Stir to deglaze the pan.
Bring to a boil, add the cilantro, cover and simmer until the beans are fully cooked (between 30 and 40 minutes).
You might need to add some water if it becomes too dry, so check on it every 10 minutes.
Eat over cooked white rice.

Nutrition Facts : Calories 202.7, Fat 3.9, SaturatedFat 0.6, Sodium 306.8, Carbohydrate 33.1, Fiber 9.9, Sugar 6.4, Protein 10.6

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