Mixed Nut Rice Pilaf, Lebanese Hushweh

SERVINGS: 6 RECIPE BY: MAUREEN ABOOD

A very favorite here, and soon to be there too, I suspect. Use any combination of nuts you love. Hushweh reheats beautifully on the stove or in the microwave; just sprinkle with a bit of water or broth before reheating. For the shredded chicken, roast a whole chicken, or bone-in or skinless breasts. A grocery-store roasted chicken is also a fast option. Serve the hushweh with a green salad and a dollop of labneh (Greek yogurt).

INGREDIENTS

FOR THE MIXED NUTS:

2 tablespoons salted butter

1/2 cup pine nuts

1/2 cup roasted, salted cashews (raw is also fine)

1/2 cup slivered almonds

1/2 teaspoon kosher salt

FOR THE RICE PILAF:

2 tablespoons extra virgin olive oil

1 cup long grain white rice

1 pound ground beef

1 teaspoon cinnamon

1 teaspoon kosher salt

Few grinds Black pepper

1 1/2 cups chicken stock, plus more for finishing, if needed

2 - 3 cups warm cooked chicken meat, shredded into bite-size pieces

INSTRUCTIONS

In a dutch oven or skillet with a lid, melt the butter over medium heat. Add the nuts. When the butter foams up, leave the nuts undisturbed for a minute or two so the nuts will toast in the foamy butter. Then stir constantly until the nuts are golden. Transfer the nuts to a bowl and add a teaspoon of salt while they are hot, and stir to combine. Set aside. And try not to eat them all.

In a medium bowl, cover the rice by several inches with cool water. Rinse, and repeat several times until the water runs fairly clear. Set aside.

In the same pan, heat the olive oil over medium heat. Add the ground beef, breaking it up into small pieces with the side of a large spoon as it browns. Season the meat with cinnamon, salt, and pepper. Add the rice and chicken stock, stir to combine, cover and bring to a boil. Reduce the heat to medium low and simmer, covered, for about 20 minutes, or until the rice is cooked. Do not stir while the rice is cooking. Remove the lid toward the end of cooking to allow steam to escape.

Add the pulled chicken pieces to the hot rice mixture and combine. If needed, stir in a touch more chicken broth to moisten. Top with all of the toasted nuts, and serve immediately.