Note: This post is sponsored by Moyer Beef. All opinions are mine alone.
It’s definitely still summer weather for the most part, but this past week, we’ve had a bit of a cool down in Philly. Which got me thinking about more fall inspired dishes.
Hashweh, or rice stuffing, is a wonderfully flavorful ground meat and rice dish that is perfect for fall weather (or honestly, any weather, it’s really tasty!)
The dish originates in the Middle East and is typically made with lamb or beef seasoned with spices including allspice and cinnamon, served with rice.
Most recipes also include toasted pine nuts with some also having a sweet dried fruit.
This dish is a nice comfort food option that comes together in roughly 30 minutes. The spice profile makes it really crave worthy!
Ingredients:
- 2 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 1 1/2 cups white rice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 cups chicken broth
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons allspice
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground pepper
- 2 whole cloves
- 2 whole cardamom pods, smashed
- 1 lb ground beef (I used Moyer Beef’s 81% lean ground beef chuck)
- 1/4 cup pine nuts, toasted
- 1/4 cup dried cherries (or other dried fruit)
- 1/4 cup pistachios, chopped
Continue reading Hashweh (Spiced Ground Beef with Pistachios Over Rice)