Lebanese Hushwee Rice with Hen

Lebanese Hushwee Rice with Hen

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A vintage Lebanese weeknight supper recipe, hushwee rice is cooked in clarified butter and seasoned with cinnamon then topped with shredded hen and toasted pine nuts.

My household gets alongside one another for Sunday supper almost every single week, both at my dwelling, my sister’s dwelling or my mom’s dwelling. This Lebanese Hushwee Rice with Roasted Hen is encouraged by my mom who would make this Syrian ease and comfort meals dish for our household on a regular foundation.

Hushwee is a meat mixture cooked in clarified butter and scented with cinnamon, nutmeg and allspice which I often have on hand thanks to my go-to All-Intent Lebanese Spice Blend.

To stretch the food even further more, my mom often tops it with shredded roasted hen. Some times it is from a rotisserie hen, other times it is home made Lebanese Roasted Hen. It truly just relies upon on what she has on hand and how a lot time she has to cook.

Plain yogurt is our go-to condiment for topping the rice – both as is or turned into Cucumber Laban with dried mint, garlic and lemon juice. Provide it with a Lebanese Green Salad and supper is accomplished.

Your household is ready.

 

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Lebanese Hushwee Rice with Hen

A vintage Lebanese weeknight supper recipe, hushwee rice is cooked in clarified butter and seasoned with cinnamon then topped with shredded hen and toasted pine nuts.

Class:

Primary Class

Cuisine:

Lebanese, Center Japanese

Servings: 6

Energy: 465 kcal

Creator: Liz DellaCroce

Ingredients

  • four
    servings
    Lebanese Hushwee
    ready
  • two
    tablespoons
    clarified butter
  • 1/four
    cup
    vermicelli noodles
    broken in compact pieces
  • 1
    cup
    long grain enriched rice parboiled
    rinsed
  • two
    cups
    hen broth
  • 1
    teaspoon
    salt
  • 1/four
    cup
    pine nuts
    toasted
  • twelve
    ounces
    shredded cooked hen breast
    such as rotisserie
  • minced parsley
    to serve
  • Cucumber Laban and pita bread
    to serve

Recommendations

  1. Prepare the Lebanese Hushwee and set aside. While hushwee meat is browning, melt clarified butter in a deep skillet over medium warmth. Insert vermicelli noodles and toast until deep brown.

  2. Stir in rinsed rice and cook for 1-two minutes to evenly toast the rice. Insert reserved hushwee to the pan and stir to blend. Add hen broth, salt and pepper to the pot and stir once. Carry to a boil then cover with a lid and minimize warmth to lower. Cook dinner for fifteen minutes, leaving the lid on the overall time.

  3. Get rid of from warmth and carefully rice and meat with a fork. Prime with shredded hen meat (or fold it into the rice) then garnish with supplemental toasted pine nuts and refreshing parsley. Provide with pita bread and Cucumber Laban.

Nutrition Info

Lebanese Hushwee Rice with Hen

Amount For each Serving (1 cup)

Energy 465
Energy from Fat 214

% Each day Value*

Full Fat 23.8g
37%

Saturated Fat 10.1g
fifty one%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat thirteen.7g

Cholesterol 123mg
41%

Sodium 845mg
35%

Full Carbs 21.1g
seven%

Dietary Fiber 1.7g
seven%

Sugars 2g

Protein 38.3g
seventy seven%

* % Each day Values are dependent on a 2000 calorie diet plan.

Pictures by Alejandro Photography // Recipe by The Lemon Bowl

Love Lebanese meals? Check out my Pinterest board for more recipes!



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Dr. Bruce D. Schirmer
Dr. Bruce D. Schirmer
Cutting the risk of heart disease with dietary changes and exercise is Dong’s notable area of expertise, Dong is an active nutrition researcher and is currently president of the National Lipid Association.

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