Makes 4 cups “Hashweh” is the Arabic word for “stuffing”. This is the most popular stuffing for holiday turkey and chicken. The aroma of the spices fills the house and whets the whole family’s appetite. It is also served as a side dish with many Middle Eastern dishes.

• 1/2 lb    lean ground lamb or beef
• 2 Tbsp    Clarified Butter (page 159)
• 2 tsp    SPICE BAZAAR Baharat MIDDLE EASTERN BLEND
• 1 tsp    salt
• 1 cup    parboiled rice (Uncle Ben’s®) 2 cups       water
• 1/4 cup    pine nuts or slivered almonds, toasted

As a Side Dish: Place the ground lamb or beef, Clarified Butter, Baharat MIDDLE EASTERN BLEND and salt in a medium saucepan and brown well. Add rice and stir for 1 minute. Add water and half of the nuts (set the other half aside for garnish). Bring to a boil. Reduce heat and simmer, covered, for 25 minutes or until rice is tender and water is absorbed. Gently stir rice about halfway through the cooking. When rice is done, give it another gentle stir. If the rice is sticking to the bottom of the pan, add a couple tablespoons of water. Cover and let it sit for about 10 minutes before serving. The 10-minute rest period allows the rice to firm up so the grains will stay separated. Place Hashweh on a platter and sprinkle with remaining nuts.   As a Turkey or Chicken Stuffing: Prepare as above except reduce water to 1 3/4 cups. Cook until water is absorbed, and then stuff the bird.

PERFECT RICE EVERY TIME

Following are general preparation instructions and a chart with proportions of rice to water, etc., for several different varieties of rice. Basmati is a fine-flavored rice from India. It is more expensive than other varieties but cooks up to greater volume. Jasmine rice is from Thailand and has a wonderful, distinctive aroma and flavor. Calrose rice is a medium grain or pearl rice, which is sometimes referred to as “sticky rice”. Long-grain rice is the most common variety in supermarkets. Parboiled rice, commonly known as Uncle Ben’s® Rice, is popular because it is almost foolproof to cook. Whatever variety you choose, always buy the finest quality for the best taste and texture.   General Instructions: For rice that requires rinsing, place in a strainer and hold under hot running water until water runs clear. To cook, place butter or oil in a saucepan and add rice and salt. Sauté over medium heat for 1 minute, until the butter or oil is absorbed. Add water and bring to a boil. Reduce heat and simmer, covered, for the required time or until water is absorbed. Gently stir rice about half way through the cooking. When the rice is done, give it another gentle stir. If the rice is sticking to the bottom of the pan, add a couple tablespoons of water. Cover and let it sit for about 10 minutes before serving. The 10-minute rest period allows the rice to firm up so the grains will stay separated.   NOTE: Salted or unsalted butter may be used. Clarified Butter (page 159) is the preferred choice in most rice recipes because it does not burn when sautéing rice. Oil may be used when preparing vegan meals.

Variations:

1. Use broth instead of
2. Add a chicken, beef or vegetable bouillon cube and delete
3. Stir in diced vegetables or bits of cooked meat with the
4. Try different SPICE BAZAAR BLENDS to vary the

   

REFER TO THE CHART ON THE OPPOSITE PAGE FOR RICE PROPORTIONS AND COOKING TIMES

  RICE PROPOROTIONS AND COOKING TIMES  

	Basmati &	Calrose &	Jasmine &	Long Grain &	Parboiled &
Rice	1 cup	1 cup	1 cup	1 cup	1 cup
Butter or oil	2 Tbsp	2 Tbsp	2 Tbsp	2 Tbsp	2 Tbsp
Salt	1/2 tsp	1/2 tsp	1/2 tsp	1/2 tsp	1/2 tsp
Water	2 cups	1 3/4 cups	1 2/3 cups	1 2/3 cup	2 cups
Rinse Before Cooking	Yes	Yes	No	Yes	No
Cooking Time	15 min	15 min	15 min	20 min	25 min
Sitting Time	10 min	10 min	10 min	10 min	10 min
Yield	4 cups	3 1/2 cup	3 1/2 cup	3 1/2 cup	3 cups

  NOTES: These proportions are for cooking plain rice. Measurements in the following recipes may vary if vegetables, meats, or other ingredients are cooked with the rice. When preparing more than two cups of rice, the proportion of water needs to be reduced slightly, as there will be less evaporation.