If you are a fan of rice dishes, then this recipe is definitely for you! Most Middle Eastern countries have their own versions of oozie rice. The concept of this dish is to have a bed of flavored rice that is topped with seasoned ground beef, vegetables, parsley, and toasted almonds. I went with a more traditional Palestinian take on the dish because that's how I grew up eating it. Many people will top this rice dish off with deliciously baked and broiled chicken for added flavor and meat to the food. However, I chose to cook my chicken on the side. The earthy flavors really get picked up by the golden rice and Basmati rice that I mixed together for the base. I served this rice with baked chicken wings and a delicious cucumber and yogurt salad that really brought some cool flavors to this meal!
You can swap out the toasted almonds for pine nuts, or leave them out all together!
I chose peas and carrots as the vegetables because they have simple flavors and bring a beautiful color to the dish.
As a child I always avoided the 'fancy rice' at parties and events because I thought there was always too much going on on those platters. However, as I got older, I learned to appreciate why these ingredients were added together and how they enhance a dish. Every ingredient brings its own subtle flavor and when eaten together it's a perfect balance of spices, textures, and lovely colors.
I made this oozie rice similar to how Palestinians make it. However, I tried making this a bit simpler with fewer steps and less ingredients. Some people will put all of their ingredients in one pot, like makluba, but I chose to make every layer separate and assemble the dish at the very end. This way, all the layers keep their natural and unique flavors, without having them mix too much with the spices of the rice and broth.
Prep Time: 15 minutes Serves: 6 People
Cook Time: 40 minutes
Total Time: 55 minutes
INGREDIENTS
1 cup Golden Rice, presoaked and drained
1 cup Basmati Rice, presoaked and drained
1 Yellow Onion, chopped
3 cups Chicken Broth
1 1/2 tsp. Seven Spice
1 1/2 tsp. Cumin
1 tsp. Turmeric
1 tsp. Salt
1 Tbsp. Olive Oil
1/2 bag of Frozen Peas and Carrots, defrosted
Salt and Pepper, to taste
1 lb. Ground Beef
1 Packet of Sazon
1 tsp. Paprika
1/2 tsp. Cumin
1/2 tsp. Salt
1/4 tsp. Black Pepper
1/3 cup Fresh Parsley, removed from stems
1 Tbsp. Olive Oil
1/4 cup Slivered Almonds
INSTRUCTIONS:
In a large pot over medium heat, add in the chopped onion and chicken broth. Season the broth with the seven spice, cumin, turmeric, and salt. Bring the broth to a boil and cook for 5-7 minutes. Taste the broth and adjust spices to your liking.
Add in the golden and Basmati rice into the broth and bring back to a boil. Once the rice starts to boil, cover it, making sure to cover any steam holes for an even cook. Turn the heat to medium-low and cook for 15 minutes.
Meanwhile, while the rice is cooking, heat a tablespoon of olive oil in a small skillet over medium heat. Stir in the peas and carrots and season them with salt and pepper. Saute them for about 7-8 minutes until they are tender but slightly crisp from the outside. Set aside.
In a large skillet, over medium-high heat, add in the ground beef and begin breaking it apart as it cooks. Season the beef with the sazon, cumin, salt, and pepper, and stir. Continue to cook the meat for another 10 minutes, or until there is not more moisture in the skillet and the meat is cooked through. Set aside.
In a small skillet, heat the other tablespoon of olive oil over medium heat. Add in the almonds and pan-fry them for about 2-3 minutes until they are golden brown. Remove from skillet and add them into a small bowl for garnishing.
Once the rice is cooked through, place it at the base of a serving platter. On top of the rice, add the seasoned ground beef. Top the beef with the peas and carrots and garnish the vegetables with the fresh parsley and pan-fried almonds.
Serve with yogurt or traditional Middle Eastern salad!
Enjoy!
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