Lebanese Nut Rice
June 24, 2012 § 1 Comment
Yes, it’s as good as it sounds.
Rice is something I’ve always struggled with. I enjoy it when other people labor through the simmering and stirring for me, but every time I concoct a rice based dish I’m sorely disappointed. Repetitive disappointment in the rice department bruised my ego a bit. I mean over half of the world’s population probably eats rice every day, multiple times. If they can cook it so well what was I missing? The answer – the right type of rice. This recipe uses short grain rice, which is, in my opinion more palatable than long grain which tends to be a harder and more dry (in my very humble experience). This earthy combination is one not to miss out on. The recipe comes from a Middle Eastern cookbook, Artichoke to Za’atar by Greg and Lucy Malouf. Shann gave me for my birthday last summer and I must say I appreciate it exponentially more after experiencing the cuisine of Israel. However, it doesn’t take a trip to the Middle East to realize this rice is exceptional.
In the book, Greg and Lucy suggest stuffing a baby lamb with the Lebanese nut rice. I didn’t have that kind of time and am sure that finding someone to sell me an entire baby lamb would be a lengthy project within itself. That being said, I think this rice would be tasty stuffed in anything be it the cavity of a chicken or between the fleshy walls of a cored tomato (or any type of winter squash when they are in season). So instead of stuffing I did a bit of modifying through out the recipe. In place of the ground lamb, I substituted bones from the shoulder of a lamb I saved after making lamb confit. I preferred using the bones because they provide depth without adding ground meat, but I’m sure the meat would add a pleasant texture, especially if you decided to use this for stuffing. Also, I used about a cup of each of the nuts instead of 2/3 of a cup. This is not necessary but definitely added more flavor, texture and richness.
3 Tbsp extra virgin olive oil, 1 large white onion, finely diced, 5 ounces of ground lamb*, 3 cups organic short grain brown rice, 1 quart vegetable stock**, 1 cinnamon stick, 1 tsp crushed black pepper, sea salt to taste
*Ground beef or lamb bones can be used instead of ground lamb. **Chicken stock or beef stock can be substituted depending on what meat or bones you use to flavor the rice. Also, you may need 2 quarts (8 cups or 1/2 gallon) depending on the rice you use.
2/3 cup pine nuts, 2/3 cup slivered almonds, 2/3 cup unsalted shelled pistachio nuts, 1/2 cup olive oil, 2 small garlic cloves, juice from 1 lemon, 1/2 cup cilantro leaves
Lebanese Nut Rice
In a large cast iron skillet or heavy bottom pan heat the 3 tablespoons of olive oil over medium heat for 1-2 minutes. Saute the onion and ground lamb or lamb bones until the onion is soft and translucent and the meat is browned. Add the rice and the vegetable stock and bring to a boil within four minutes. When boiling add the cinnamon stick, reduce to a simmer and cover. Cook without stirring until the rice has soaked up a majority of the stock. If the rice is still hard add 2-4 more cups of stock and continue to simmer until the rice softens and becomes chewy.
Meanwhile, heat the 1/2 cup of olive oil over medium heat. Add the pine nuts, almonds and pistachios until fragrant and golden brown. With a slotted spoon remove the nuts and add them to the rice when it is finished cooking. Save the nut infused oil.
Chop and smash the garlic into a paste. Heat 3 tablespoons of the nut-infused olive oil with the garlic and lemon juice until boiling. Pour over the rice when ready to serve
Enjoy with a hearty serving of tzatziki and some sliced cucumber with a indulgent drizzling of olive oil and fresh lemon juice. Bon appetite.