Lebanese-Inspired Brown Rice Pilaf with Lamb, Vermicelli, and Green Beans
This is a really colorful, fragrant, and delicious rice dish. In the recipe I used lamb, but it could just as well be made with beef or chicken (or vegetarian). The only difference(s) from the recipe pictured and the one listed below is that I also added a pinch of turmeric to the rice with the other spices, and a handful of green beans a few minutes before it was finished cooking. I hope you try this; it is really easy to make and super-delicious. For additional Lebanese/Middle Eastern inspired recipes, click here.
Lebanese
Lamb-and-Rice
Makes
4-6 servings
3
tablespoon olive oil
1
pound lamb, diced
4
ounces diced onion
2
ounces vermicelli, broken into pieces
1
tablespoon minced garlic
1
teaspoon cinnamon
1/2
teaspoon ground cumin
1/2
teaspoon ground allspice
3/4
teaspoon salt
1-1/2
cups long grain brown rice
3-4
cups hot chicken broth
2
tablespoons minced parsley
Heat
the olive oil over high heat in a heavy-bottomed pan. Sauté the lamb
then remove it from the pan and set aside. Add the onion and
vermicelli to the pan and cook until golden, then add the garlic and
cook another minute or two. Add the cinnamon, cumin, allspice, and
salt; sauté two minutes while stirring. Add the onions and pasta
back to the pan along with the rice, stirring to fully coat it with
with the oil and spices. Then add the lamb back to the pan along with
the broth. Cover the pot with a lid. Reduce the heat to a simmer and
cook for about 35 minutes, or until the rice is tender. Remove the
pot from the stove and allow to rest for 5 minutes. Sprinkle with
minced parsley.
Urban Simplicity.
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