Lebanese Rice Pilaf

DF, V, VG, GF

Hushwee is a traditional dish in Lebanese cooking that combines ground lamb with rice and spices. It’s delicious and very different from just about any other recipe I can think of.  So when I was looking for a side dish for chicken shawarma, hushwee was my inspiration.  This Lebanese rice pilaf isn’t traditional or have a cool name like hushwee, but it does combine all of the long-established delectable flavors of that same dish.

Food 102

Lebanese Rice Pilaf
1 small onion, diced
2 garlic cloves, minced
1/2 tsp cinnamon
1/2 tsp allspice
salt and pepper to taste
2 c long grain white rice
4 c chicken broth or water
1/2 c golden raisins
1/3 c pine nuts, toasted
2 tbs mint
2 tbs parsley

Heat olive oil over medium heat in a large pot.  Add onion, garlic, cinnamon, allspice, salt and pepper, cook until onions soften about 5 minutes.  Add rice, broth or water, and golden raisins, stir to combine then cover with a lid.  Bring mixture to a boil then reduce to medium low and let cook until all liquid has been absorbed.  Just before serving stir in pine nuts, mint, and parsley.

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