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Ground Beef Hashweh Rice on a plate
Andrew Fowler

Ground Beef Hashweh Rice

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 cups basmati rice
  • 2 tbsp unsalted butter divided
  • 1/4 cup slivered almonds
  • 2 tbsp pine nuts
  • 1 tbsp olive oil
  • 1 lb 90% lean ground beef
  • 1 medium yellow onion finely diced
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp black pepper
  • 3/4 tsp fine salt
  • 2 1/4 cups low-sodium beef broth

Method
 

  1. Rinse rice until water runs mostly clear; drain well. Melt 1 tablespoon butter in a heavy saucepan over medium. Toast almonds and pine nuts 2 to 3 minutes, stirring, until golden; transfer to a small plate.
  2. Add oil; cook beef and onion over medium-high 8 to 10 minutes, breaking beef into small crumbles, until 160°F.
  3. Stir in allspice, cinnamon, pepper, and salt 30 seconds. Add drained rice; stir gently 1 minute.
  4. Add broth; boil. Cover tightly; cook on low 16 to 18 minutes until liquid absorbs and rice is tender.
  5. Remove from heat; rest covered 10 minutes. Dot with remaining tablespoon butter; gently fluff with a fork.
  6. Divide among four bowls; scatter toasted nuts on top just before serving.