Rice Stuffing (hashweh)

This is a great basic recipe that works for grape leaves, stuffed squash, eggplant, tomatoes, onions, cabbage, bell peppers etc.

I’m going to share with you how to make it, and then how to cook the extra leftover rice.

For the filling you will need:

1. 4 c Egyptian or Calrose rice washed four times and soaked for 30-45 mins and then drained.

2. 1 lb of ground beef (I use 85/15)

3. 1 small onion grated

4. 1/3 c EVOO

5. Seasonings

1. 2 tbs chicken bouillon powder

2. 1 tbs seasoned salt (Lawry’s)

3. 1 tsp black pepper powder

4. 1/2 tsp cinnamon powder

5. 1 tsp dried crushed mint (optional)

Mix very well in a large bowl. And your ready to roll!

Now to cook the leftovers:

⁃ Preheat a large enough pot on medium high heat.

⁃ Drizzle about 3 tbs cooking oil

⁃ Add in the rice mix and sauté continually until the meat is no long pink but grayish.

⁃ Sprinkle 1/4 tsp of all the listed above spices onto the rice and mix well.

⁃ Pour hot water just enough to cover the rice.

⁃ Cover and lower the heat to the lowest setting.

⁃ 15 mins later fluff and devour

Bon Appetite ❤️ Dena

Start by grating one small onion