ARABIC RICE
Highly spiced beef and rice casserole. This easy recipe is great served with a salad or some crusty bread.
Provided by Brit_abroad1969
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium heat. Break ground beef into small pieces and add to the skillet. Season beef with garlic powder, ground cinnamon, and allspice; cook and stir until beef is completely browned and crumbly, about 10 minutes.
- Stir water, rice, and beef bouillon with the beef; bring to a simmer and cook until the rice is soft and fluffy, about 20 minutes.
- Heat a small skillet over high heat; toast pine nuts in the skillet, swirling to keep pine nuts moving, until browned, 2 to 4 minutes. Sprinkle toasted pine nuts and lemon juice over the beef and rice mixture.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 29.5 g, Cholesterol 74.3 mg, Fat 17.1 g, Fiber 2.6 g, Protein 26.6 g, SaturatedFat 5.9 g, Sodium 584.1 mg, Sugar 2.2 g
HERBED RICE WITH DATES AND POMEGRANATE
This side dish is simple to prepare but tastes far from plain-making it a great choice for accompanying a holiday roast like lamb or beef. Fragrant ginger, dill, and dates add aroma and texture to simple white rice, while a generous sprinkling of ruby red pomegranate seeds and delicate pistachios add festive flair and a burst of fresh acidity to the finished rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Bring rice, 1/4 teaspoon salt, ginger, and 1 1/2 cups water to a boil in a small saucepan. Cover, reduce heat to a simmer, and cook until all of water is absorbed, 16 to 17 minutes. Remove from heat. Let stand, covered, 10 minutes. Fluff rice with a fork and remove and discard ginger.
- Transfer rice to a large bowl; let cool 5 minutes. Stir in dill, pomegranate seeds, pistachios, dates, oil, and lemon juice. Season with salt and serve.
ARABIAN RICE AROZ MOFALFAL
Make and share this Arabian Rice Aroz Mofalfal recipe from Food.com.
Provided by Sageca
Categories Long Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Break vermicelli noodles in small pieces; fry with butter till slightly brown.
- Add boiling water and salt. Stir till boiling.
- Add rice slowly. Let it boil before covering. Stir.
- Put a thin layer of tin foil under the pan to prevent burning. Reduce heat to low and leave to cook for 30 minutes.
- Open the pan. Stir the top and see if rice is done. If rice is still a little hard, cover and cook longer.
- Serve with any vegetables.
Nutrition Facts : Calories 315.3, Fat 4.3, SaturatedFat 2.6, Cholesterol 10.2, Sodium 81.2, Carbohydrate 61.6, Fiber 1, Sugar 0.1, Protein 5.5
RICE WITH DATES (ARABIAN PENINSULA)
Make and share this Rice With Dates (Arabian Peninsula) recipe from Food.com.
Provided by COOKGIRl
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the rice in a heatproof bowl and cover with boiling water. Let stand 30 minutes to 1 hour then drain in a fine mesh strainer.
- Place the drained rice in a pot with *2 cups* of water and bring to the boil then cover and simmer on low for 10 minutes.
- In the meantime, melt 3 tablespoons butter in a small pan and cook the almonds until starting to brown, stirring often.
- Stir in the dates, raisins, ground cinnamon or cinnamon stick and cloves.
- Turn heat down to low and cook covered for 15 minutes or until the mixture is soft and gooey, stirring often. (Do not overcook or let dry out.).
- After the rice has cooked 10 minutes, remove the pot from the burner without taking off the lid and let stand for 15 minutes.
- Drain the rice in a strainer under warm water and then place half of the rice back in the pot, flattening and spreading it around evenly.
- Dot the first layer of rice with 1 tablespoon of butter.
- Now arrange the cooked almond-date mixture over the rice, spreading it around and flattening with a spatula. Spoon the rest of the rice on top, again spreading it around and flattening the top then dot with 1 tablespoons of butter.
- Invert a heatproof plate on top of the rice or as I did-fold up a tea towel and place it on top of the pot. Cover the pot with the lid and cook on very low heat for 15 minutes.
- After 15 minutes of cooking, remove the pot (but keep the lid on the pot!) to another burner and set aside for another 15 minutes.
- Invert the pot of rice onto a serving platter.
- Serve hot.
Nutrition Facts : Calories 430.6, Fat 21.4, SaturatedFat 9.7, Cholesterol 38.2, Sodium 713.6, Carbohydrate 55, Fiber 3.7, Sugar 11.2, Protein 6.7
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