LAMB & RICE
The origin of this traditional dish is Lebanese and is called, “Hashweh” which translates to “stuffing”. If you’re like many of the folks that frequent this site, “stuffing” is not something that is in your vocabulary. This is one, however, that can be enjoyed without concern of gluten or dairy. There are even vegetarian and vegan options so don’t let the “lamb” part discourage you. It’s done in a jiffy using a pressure cooker and can be enjoyed as a main dish, side, a head start ingredient in the Deluxe Lazy Gyro Casserole, turned into a summer salad, or by filling your favorite bread and adding a dollop of Healthy Hummus to make a hearty sandwich.
Servings: 4-6 servings
Prep time: 15 minutes
Cook time: 15 minutes
Skill level: Easy
INGREDIENTS
2 Tablespoons BUTTER >or< OLIVE OIL or a combination
1/2 cup PINE NUTS, properly prepared
1 small ONION, chopped (about 1 cup)
1 Tablespoon minced, fresh GARLIC
SALT, optional
1 pound ground LAMB
1 cup long grain WHITE RICE
5 1/2 teaspoons GREEK SEASONING
2 cups WATER >or< BROTH
DIRECTIONS
In pressure cooker, melt butter and/or olive oil over medium heat or using the sauté function.
Sauté pine nuts until they are lightly toasted. Stir frequently and watch closely so they don’t turn dark brown.
Add onions and garlic. Lightly salt, if desired. Stir frequently and sauté until both are fragrant.
Add lamb. Break it up and distribute it evenly but don’t cook it all the way - it will finish with the remaining steps.
Turn off the sauté function or the heat, if using a stove top pressure cooker.
Mix in rice and seasoning and incorporate thoroughly.
Add broth (careful, it may sizzle or spit a bit) and mix well.
Cover with pressure cooker lid and seal. Cook under high pressure for 4 minutes.
Allow it to naturally release the pressure for 10 minutes, then carefully dissipate any remaining pressure manually.
Remove lid, stir, and keep warm until ready to serve.
Garnish when plating, if desired. See below for suggestions.
Refrigerate any uneaten portions. Leftovers freeze well.
NOTES/VARIATIONS
Garnishes can include any one or a combination of the following: sliced olives, raisins (golden would be wonderful!), shredded beets, dill, ribbons of mint, diced cucumber, chopped parsley, a dollop of sour cream, feta cheese, goat cheese crumbles.
Served cold with favorite mix-ins (use the garnishes for some ideas) and drizzled with Greek Dressing & Marinade and this makes for a fabulous summer salad.
Warm or cold, smear pita or other favorite bread with Healthy Hummus and top with garnishes for a special sandwich.
This recipe doubles easily. Even if you increase the servings, the cook time remains the same.
Leftovers will work well in the Deluxe Lazy Gyro Casserole, saving a few steps so make extra and freeze for a future dinner.
A secret to amazing tasting rice is to use Carolina brand Extra Long Grain rice. It truly does make a difference.
Unless the directions on the package of rice explicitly state, I do not rinse or soak my rice first for this recipe.
Any type of broth works great (as does water) but if you’re looking for an easy, nutritional choice, use the reserved liquid from when you made those delicious, properly prepared mushrooms.
Any Greek Seasoning will do the trick but the one cited is especially delicious. Just watch for unwanted additives if the preparation is store bought.
If you can, try to properly prepare the pine nuts before using. Read this to understand why.
Don’t have pine nuts? Properly prepared slivered almonds work well. Can’t have nuts at all? Leave them out or substitute chickpeas.
If you don’t tolerate dairy well, keep these things in mind:
Even many who can’t eat dairy at all without significant repercussions can often still have quality (e.g.: grass fed/organic) butter.
Those who still can’t manage butter, regardless of the quality, often do just fine with Ghee.
Those who don’t do well with cow’s milk Ghee can sometimes do Goat’s milk Ghee.
For those who absolutely can’t do any form of butter/ghee whatsoever, olive oil works just fine!
Not doing the meat thing? Substitute 2 cups of favorite vegetables or prepared (e.g.: canned, drained) beans such as kidney or chickpeas. A combination also works well.
Yummy go with’s include:
Cucumber Salad - sliced cucumbers drizzled with Robust & Zesty Italian Salad Dressing or Greek Dressing & Marinade. Add chopped onions and tomatoes. For a heartier side, include cooked, drained chick peas and top with favorite cheese such as goat’s milk feta or crumbles.
As articulated in the What’s for Dinner article, always aim for the highest quality ingredients.
CREDITS/REFERENCES
Thumbnail photo credit: Original, untouched photo can be found here: Chef’s Choice - Lebanese Hashweh - The Hello Chef Blog
A few years ago, a dear friend and former Michigan neighbor shared with me a recipe very similar to this one. The version from my friend (it was a picture of a recipe!) called for ground meat, though it acknowledged lamb in this dish’s heritage. I have applied a few of my own techniques including swapping out the meat for the customary ground lamb and using my own Greek Seasoning.