Samira's Lebanese Rice - Bravabod
Recipes

Samira's Lebanese Rice

Valentina

  • Difficulty Intermediate Difficulty
    • •
  • Time 45"
Almond Cauliflower Entree Lamb Lentil Middle eastern Onion Rice
Almond Cauliflower Entree Lamb Lentil Middle eastern Onion Rice

This decidedly not-plain rice comes courtesy of a family friend who makes this delicious pilaf to recall flavors of her Middle Eastern heritage. It's a keeper; loaded with crunchy almonds, savory ground meat, rice, fresh herbs, and warming flavors. Don't worry if you're missing one or more of the spices here, just add more of the other ones to make up for it.

How To MakeDiet Type: Classic

liked this

Freeze For 3-4 months

Best by 3-4 days

Shopping List
    Rice
  • 1 pound ground grass-fed lamb (or ground beef)
  • 2 cups water
  • 1 cup basmati rice, rinsed
  • 1 cup slivered almonds
  • 1 onion, chopped into small pieces
  • 33333333/100000000 cup fresh parsley, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil (plus more for serving)
  • 1 lemon, squeezed
  • salt & pepper, to taste Spice Blend
  • 2 tablespoons allspice
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cardamom Caramelized Onion Topping (Optional)
  • 2 medium yellow onions, halved and thinly sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
Instructions
  1. Step 1: First, prepare the optional caramelized onions. Warm the olive oil in a wide skillet over medium-high heat. Once hot, add the sliced onions and salt. Spread the onions evenly over the pan and cook, stirring occasionally for 20 to 30 minutes. They will be deeply caramelized and slightly crisp on the edges when ready. The trick is to leave them alone enough to brown, but not to the point that they burn. If they do start to burn, lower the heat a bit and add a few splashes of water to prevent sticking. Once caramelized, set aside.
  2. Step 2: Stir together all of the spice blend ingredients together in a small bowl. Set aside.
  3. Step 3: Warm the olive oil in a large pot over medium-high heat. Once sizzling hot, add the onion and garlic. Stir and cook for about 1 minute. Add the ground meat and the spice blend. While the meat cooks, use the side of your spatula to break the meat up into small pieces. Continue cooking until the meat is no longer pink, about 8 minutes. 
  4. Step 4: Add the rice, along with the water to the pot. Turn the heat up to high and bring the liquid to a boil. Allow to boil 2 to 3 minutes, then turn the heat to low and cover. Cook for about 15 minutes, or until the moisture has been completely absorbed and the rice is fork-tender. Remove from the heat, covered, and set aside for 10 minutes.
  5. Step 5: Preheat the oven to 350°F. Spread the almonds evenly on a baking sheet. Bake the almonds until they are golden-brown and fragrant, about 6 to 8 minutes. Once ready, remove from the oven and place in a dish to cool.
  6. Step 6: Fluff up the lamb mixture with a fork and add the parsley, toasted almonds, and lemon.
  7. Serve: This is best served warm with a dollop of caramelized onions on top and a generous drizzle of olive oil. Leftovers freeze very well.
Nutrition

This decidedly not-plain rice comes courtesy of a family friend who makes this delicious pilaf to recall flavors of her Middle Eastern heritage. It's a keeper; loaded with crunchy almonds, savory ground meat, cauliflower rice, fresh herbs, and warming flavors. Don't worry if you're missing one or more of the spices here, just add more of the other ones to make up for it.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3-4 months

Best by 3-4 days

Shopping List
    Rice
  • 1 pound ground grass-fed lamb (or ground beef)
  • 4 cups raw cauliflower rice
  • 1 cup water
  • 1 cup slivered almonds
  • 1 onion, chopped into small pieces
  • 33333333/100000000 cup fresh parsley, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil (plus more for serving)
  • 1 lemon, squeezed
  • salt & pepper, to taste Spice Blend
  • 2 tablespoons allspice
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cardamom Caramelized Onion Topping (Optional)
  • 2 medium yellow onions, halved and thinly sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
Instructions
  1. Step 1: First, prepare the optional caramelized onions. Warm the olive oil in a wide skillet over medium-high heat. Once hot, add the sliced onions and salt. Spread the onions evenly over the pan and cook, stirring occasionally for 20 to 30 minutes. They will be deeply caramelized and slightly crisp on the edges when ready. The trick is to leave them alone enough to brown, but not to the point that they burn. If they do start to burn, lower the heat a bit and add a few splashes of water to prevent sticking. Once caramelized, set aside.
  2. Step 2: Preheat the oven to 410°F. Spread the cauliflower rice evenly on a rimmed baking sheet. Roast the cauliflower for 10 minutes. Stir it halfway through the cooking time and allow to cool. Every 4 cups of raw rice should yield about 3.5 cups after roasting. Set aside.
  3. Step 3: Stir together all of the spice blend ingredients together in a small bowl. Set aside.
  4. Step 4: Warm the olive oil in a large pot over medium-high heat. Once sizzling hot, add the onion and garlic. Stir and cook for about 1 minute. Add the ground meat and the spice blend. While the meat cooks, use the side of your spatula to break the meat up into small pieces. Continue cooking until the meat is no longer pink, about 8 minutes. 
  5. Step 5: Add the water and simmer uncovered until the liquid has completely evaporated, about 8 to 10 minutes. If after 10 minutes the water has not all evaporated, carefully drain the excess. Set aside.
  6. Step 6: Meanwhile, preheat the oven to 350°F. Spread the almonds evenly on a baking sheet. Bake the almonds until they are golden-brown and fragrant, about 6 to 8 minutes. Once ready, remove from the oven and place in a dish to cool.
  7. Step 7: Add the cooked cauliflower rice, parsley, toasted almonds, and lemon juice to the cooked lamb. Fluff it all up together with a fork.
  8. Serve: This is best served warm with a dollop of caramelized onions on top and a generous drizzle of olive oil. Leftovers freeze very well.
Nutrition

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Samira’s Lebanese Rice

PT45M 1 pound ground grass-fed lamb (or ground beef) 2 cups water 1 cup basmati rice, rinsed 1 cup slivered almonds 1 onion, chopped into small pieces 33333333/100000000 cup fresh parsley, chopped 2 garlic cloves, minced 2 tablespoons olive oil (plus more for serving) 1 lemon, squeezed salt & pepper, to taste 2 tablespoons allspice 1 teaspoon cumin 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon cardamom 2 medium yellow onions, halved and thinly sliced 2 tablespoons olive oil 1/2 teaspoon salt Gluten Free Paleo Vegan Low-Carb 6 Servings Ingredients:

6 Servings

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