This is the basic recipe for the famous Lebanese "Rice with meat". It's used as Ouzeh filling– stuffed puff pastry balls—or as even as Turkey stuffing. Or it can be eaten with a side of salad, preferably Fattoush (I'll post my version of Fattoush soon), or yogurt. It's one of my son's favorite dishes so we make it all the time. It's also become a Thanksgiving fixture! It tastes great with gravy and Turkey meat. You can even cook it with Turkey stock if you have some. If you have time, cook some beef in your slowcooker with the same spices and some beef stock and serve it on top of the rice.
Quick Lebanese Ouzeh Rice
1 ½ cups of Rice (I am partial to Uncle Bens)
3 2/3 cups of beef stock (or chicken. Follow the instructions on you Rice box for how much water the rice needs to cook)
1 lb ground beef (or less if you don't like a lot of meat in your rice)
1 small onion, chopped
½ cup of pine nuts (optional)
½ cup of slivered almonds (optional)
1 cup of frozen peas (optional)
1 ½ teaspoons seven spices
2 tbsp butter or vegetable oil
Pinch of Salt
First, if you're making with pine nuts and almonds, roast them in a pan with some of the butter. When they've turned brown, remove them with a slotted spoon and set aside.
In the same pan (I do everything in one pot), add the remaining butter and cook the chopped onion until wilted. Add the meat, brown it. Add the rice, mix with the beef then add the stock. Add the spices, stir and bring it to a boil. Add salt, but not too much, especially if your stock is not reduced sodium. When it boils, lower the heat and cover.
Defrost the peas separately. When the rice is cooked, add the peas, pine nuts and almonds. Mix. Let it rest for 10 minutes and then enjoy!
If you don't have seven spices, try making it with allspice (NOT THE SAME), or make the mix yourself. Seven spices consist of cloves, cumin, nutmeg, coriander, cinnamon, and paprika.