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One Pot Lebanese Hashweh Ground Beef and Rice
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
6
Calories:
344
kcal
Calories:
344
kcal
|
Carbohydrates:
30
g
|
Protein:
18
g
|
Fat:
16
g
|
Fiber:
1
g
|
Sugar:
1
g
US Customary
-
Metric
Ingredients
2
tablespoon
Oil
or ghee
1/4
cup
pine nuts
(or nuts of your choice)
1
cup
Sliced Onions
1
tablespoon
Minced Garlic
1
pound
Lean Ground Beef
4-5
Cardamom Pods
or 1/4 teaspoon ground cardamom
1.5
teaspoon
Ground Allspice
1
teaspoon
Ground Cinnamon
1/4
Ground Nutmeg
1
cup
Basmati Rice
rinsed and drained
1
teaspoon
Kosher Salt
1
teaspoon
Ground Black Pepper
2
cups
water for Gem/Stovetop OR
1
cup
water for Pressure Cooking
For Finishing
1/4
mix of cilantro/Parsley/mint
any one or mix
Instructions
Heat your Instant Pot Gem or Pressure Cooker on sauté. When it’s hot, add butter. To the melted butter, add pine nuts. Sauté 1-2 minutes.
Add minced garlic and onion. Mix well.
Add ground beef and break up the ground beef.
Add all spices and mix. Add rice.
For the Gem Multicooker
Add 2 cups of water.
Set your Gem on Rice Cook. It will automatically start and stop cooking when the rice is done.
Fluff up the rice and sprinkle with garnish. Serve hot with a side of tzatziki.
For the Pressure Cooker
Add 1 cup of water.
Cook on high pressure for 4 minutes. Let the pot sit undisturbed for 10 minutes. Then release remaining pressure.
Fluff up the rice and sprinkle with garnish. Serve hot with a side of tzatziki.
Nut Allergy: Add 1/4 cup raisins and omit pine nuts
Cinnamon Allergy: Omit cinnamon, double up on ground allspice
Vegetarian: Use paneer or queso fresco in place of ground meat
Vegan versions:
Use oil rather than butter, add in one of the following:
2 cups of mixed vegetables
2 cups drained, rinsed chickpeas or red kidney beans
Sliced seitan or tempeh
Soaked, drained soy curls