Blast from the past – Traditional Lebanese rice

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by Rita H. Azar on November 24, 2014

Bonjour!

What happened to all these old and great posts…  November means NaNoWriMo and my focus is on writing my novel offline.  So, this month, I will be re-posting a previously published post every Monday. 

I will keep you updated on what I’m working on and on my word count too.  So far, I’m at 33 000 words.  Even though I’m running quite late on what should be the normal word count for this date ( 40 008 words), I’m not giving up.

Also, I would like to apologise for being very slow on answering comments, emails and visiting other blogs.  At the moment, I am buried under a tonne of commitments and trying to fit in NaNo. 

I will be back blogging next Monday.  This week I’m focusing on my work in progress.

This post was first published on June 24, 2012.

In Arabic, it’s called “Riz a djej” which means: rice on chicken.  It’s also known in the Lebanese community as being “The king of the table” because this traditional rice has to be served if you are receiving visitors.  It’s also the favourite Lebanese dish of hubby!  So I thought if my Australian husband like it so much, you might like it too!

Ingredients

- 2 chicken breasts

- 300 grams of minced beef

- 1 onion cut in 4 big pieces

- 3 cups of long grain rice

- 1 cinnamon stick

- 1 garlic clove

- A little bit of oil

- ¼ teaspoon of cinnamon for the minced beef

- ¼ teaspoon of salt for the chicken + ¼ teaspoon of salt for the minced beef

- ¼ teaspoon of nutmeg for the chicken + ¼ teaspoon of nutmeg for the minced beef

- ¼ teaspoon of pepper for the chicken + ¼ teaspoon of pepper for the minced beef

- ½ cup of slice almonds

- ½ cup of pine nuts

Directions

- Put the chicken breasts and salt in a saucepan with water to cover the chicken and bring to boil.  Remove the fat that comes to the surface with a wooden spoon and add boiling water if necessary.  Add the onion, cinnamon stick, garlic clove, pepper and nutmeg.  Reduce the heat and simmer gently for 45 minutes.  Remove the chicken from the water, wait until it cool down and rip the chicken breast in small pieces.  KEEP the chicken stock (it will be used to cook the rice).

- Cook the minced beef with a little bit of oil in another saucepan breaking up any lumps and until it loses its red color.  Add the salt, pepper, cinnamon, nutmeg and mix.

- Mix the uncooked rice with the minced beef and, then, cook the rice using the chicken stock.

- Meanwhile, grill the pine nuts and the almonds in another pan with a little bit of oil until golden color (they will turn brown quickly so be careful not to burn them.)

- In a long plate, place the mixture of rice and minced beef, put the chicken on the top and cover with the almonds and pine nuts.

Serve with a nice green salad.

Enjoy and please come back and let me know if you give it a go.  Also, you can see more of my recipes here.    

Do you like Lebanese food?  What is your favourite dish?

Au revoir! 

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{ 11 comments }

A snippet from my work in progress

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by Rita H. Azar on November 20, 2014

Bonjour! 

I’m just stopping by quickly tonight to see how are you going and, because I’m immersed into my story, to share with you a snippet from my work in progress.

I’m working on book 2 of my fantasy series, book 1 was written last year (NaNoWriMo 2013.)

So far, I have written 24 000 words and, even though I’m running quite late on what should be the normal word count for this date (33 340 words), I’m not giving up.

This is a quote from my “bad guy.”  Don’t you like a good villain and mine has it all, hypocrite, manipulative, violent.  Name it, he has it!

So, tell me, what have you been up too?

Who is your favorite villain?

Au revoir! 

Signature

If you enjoyed reading my post, you can subscribe by email and receive all my new posts in your inbox.  You can also like my Facebook page, follow me on Twitter, on Instagram and Bloglovin.
Please, leave me a comment.  Let me know what you think of my post or any opinion you would like to share.  Even though I don’t answer all the comments, I read them all and I love them

{ 5 comments }

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