Hushwey

This is an old family recipe passed down through generations from my Grandma Bobbi's Lebanese family. It's one of the recipes my aunt Lisa and I cooked on our cooking day while I was in Illinois for the Red Shoe Run. Grandma Bobbi and, of course, lots of cousins helped too. The recipe is really simple and really good. If you've never tried this combination of spices in a meat dish you'll most likely be pleasantly surprised by how good it is. We ate this dish with Salata (similar to a greek salad), Stuffed Grape Leaves, Pita Bread, and Halise (ha-lease, a dessert made with cream of wheat).

Hushwey (hush-we)

1 Tablespoon canola oil or butter
1/2 Cup pine nuts
1 Pound ground beef, lean (or lamb)
1 Tablespoon salt
1 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon pepper
2 Cups rice (dry)
2 Cups chicken broth
2 Cups water
lemon juice, optional

1.    In a large pan, saute pine nuts in butter or oil on medium-high stirring frequently until toasted and fragrant. Remove nuts and set aside.
2.    Add meat to the pan. Brown, drain fat, then mix in spices.
3.    Next add rice, pine nuts, water, and broth (can use all broth or combination of broth/water).
4.    Bring liquid to a slight boil; then reduce heat to low, cover, and cook until rice is done and liquid absorbed (20-25 minutes).
5. Fluff with a fork and, when plated, optionally add a light squeeze of lemon juice over top.

In Pictures

Toast the pine nuts.

 Brown the meat, drain then add the spices.

Add rice, broth, pine nuts, and water.
 After simmering, all the liquid should be absorbed.

 You know how I love my vegetables. I ate this serving with a salad, crisp tender sweet peppers, and cooked garlic broccoli.

This dish makes the house smell so good.