Arabic Rice Recipes

Steps:

• Saute vermicelli (thins noddles broken into 1" pieces) in oil on low heat, stirring constantly until brown.
• Add Rice,salt, mix, add hot chicken broth or hot water, stir once, bring to boil.
• Cover and simmer for 20 minutes or until rice is tender and broth is absorbed.
• Ready to serve. Excellent with any stew recipe or any main dish.

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.

Steps:

• Brown lightly lamb meat in butter.
• Add salt and spices and stir for 2 minutes.
• Add two cups rice, stir and add the 3½ boiling Chicken Broth and mix well.
• Bring to Boil.
• Cover and simmer for 20-25 minutes or until rice is tender and water is absorbed.
• Let cool for ½ hour and put in large serving dish and ready to serve.
• You can serve with natural plain yogurt if desired.
• (optional).
• in the meantime rice is cooling saute ½ cup pine nuts (pignoli nuts)in 3-4 tbs. olive oil or vegetable oil until light brown.
• Decorate rice and meat dish with the sauted pine nuts and serve.

Steps:

• Combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium heat; bring to a simmer, reduce heat to low, and cook until the lentils begin to soften, 20 to 30 minutes.
• Stir the rice, 3/4 cup water, 1 teaspoon salt, and the olive oil into the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes.
• Heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. Spread the onions over the rice and lentil mixture to serve.