27 January 2014

Egyptian Beef and Rice

1 lb. organic, grass-fed ground beef
1 cup finely chopped onion
2 cups water
1 1/2 c. uncooked Basmati rice
1 c. slivered almonds
1 c. golden raisins
1 c. chopped dehydrated apricots
1 tsp. ground cardamom
1 tsp. cinnamon
3/4 tsp. pepper
salt to taste
5 tbsp. butter for frying, divided usage
2 chicken bouillon cubes

Add onion and water to large pot and begin to heat.

Meanwhile, fry rice in 2 tablespoons butter in large skillet, stirring constantly until golden brown. Add to pot along with bouillon cubes and bring to boil, reduce heat, cover and cook 20 minutes.

In separate pan, fry almonds in 2 tablespoons butter, stirring constantly over low heat until golden brown; remove. Fry raisins in 1-tablespoon butter over low heat, stirring constantly until plumped; remove.

Brown ground beef, drain and crumble. Add spices to beef and continue to brown for a couple of minutes.

Layer cooked rice, mead, raisins, and almonds on large platter. Serve hot!

Serves 8-10.