Arabic Rice Food

ARABIC RICE

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.

ARABIC RICE

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.

ARABIC RICE

Steps:

• Rinse the rice several times under running water to remove excess starch then set aside.
• Add the olive oil to a pot along with the vermicelli. Let them get slightly toasted in the oil on medium heat for a few minutes stirring consistently until golden brown.
• Add the rice to the vermicelli along with the salt and the boiling water. Stir and let this come to a boil then reduce to lower heat, cover, and cook for about 20 minutes until liquid has evaporated. Fluff the rice with a fork gently. Top with toasted slivered almonds or pine nuts. You can even garnish with some chopped parsley and enjoy.

OOZY (PALESTINIAN, MIDDLE EASTERN)

Steps:

• Place the cut up chicken in a pot along with enough chicken stock to cover the chicken. Add just a dash of salt. Skim the top of the stock and remove the froth as it forms. Once all the froth is gone, add the diced onion and let boil for about ten minutes.
• Add the Arabic seven spice to the stock, along with the cumin and tumeric powder. Let boil for another 5 minutes, then add the peas and carrots. Let boil for another 15-20 minutes, or until the chicken is cooked.
• Remove the chicken and place on a baking pan, and place aside. Brown the ground beef in a frying pan, and add just a dash of salt and 1 tsp arabic seven spice.Brown almonds, and add to the ground beef.
• Wash the rice. In a pot big enough to hold the ingredients, place the ground beef on the bottom of the pot. The strain the peas, carrots, and onions out of the chicken stock and place on top of the ground beef, making a second layer (do not mix them in the pot). Then add the rice on top of the peas and carrots. Add enough of the chicken stock from the first pot to cover the rice, peas and carrots, and ground beef (add slowly, trying not to mix everything up).
• Cover and let cook until the stock is gone and the rice is cooked.
• Squeeze the half of lemon on top of the chicken, just adding a hint of flavor and sprinkle seasoned salt over the chicken. Place under the broiler just until it is golden brown.
• Brown the pine nuts.
• Take a serving tray bigger than the pot used to cook the rice in and place it on top of the pot. With one hand on top of the tray and one on the bottom of the pot, flip the pot upside down on top of the tray. Tap the bottom of the pot making sure all the ingredients came down. Remove the pot and shake the tray a little making everything spread out nicely.
• Arrange the chicken on top of the rice, then sprinkle the pine nuts and parsley for garnish. It is normally eaten with a salad or some laban.
• Enjoy!