Brown Rice

PREP: 10 MINUTES ----- COOK: 30 MINUTES ----- SERVINGS: 4-6

• 1 cup short, medium, or long-grain brown rice
• Salt to taste

1. Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink.

2. Let the rice drain for 10 seconds, then return it to the pot, off the heat.

3. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt.

MAGLOOBA - Upside-Down Eggplant Rice

PREP: 20 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 4-6

• 2 boneless chicken breasts
• 3 tablespoons olive oil
• 2 medium onions sliced thick
• 4 cloves garlic
• 6 whole cloves
• 6 whole green cardamoms
• 1 teaspoon salt
• 1/2 teaspoon crushed black pepper
• 4 cups of water
• 4 medium eggplants
• 1/2 cup light vegetable oil
• 2 cups medium-grain rice (Egyptian rice)

1. In a medium pot, brown onions, garlic, and spices in olive oil. Add chicken and stir.

2. Add 4 cups of water. Bring to boil, then simmer on low heat for 30 minutes.

3. Cut the eggplants whichever way  you like into 1.5 cm thick slices. Arange the eggplant slices in a baking sheet. Brush generously with oil and broil in the oven turning once until both sides are golden. Drain any excess oil.

4. Layer eggplant slices in a deep oven-safe dish. Shred chicken and layer on top of the eggplants. Add the rice distributing it evenly.

5. Gently add 2 1/2 cups of the chicken broth to the oven dish. Bake covered in 375°F (190°C) heated oven for 30 minutes.

6. Remove from oven and let it stand covered for 30 minutes.

7. Place a large serving platter that fits securely on top of the casserole. Carefully flip the casserole over with the platter to transfer its contents upside down into the serving platter.

 
 

Add chicken broth to individual serving if desired.
Serve with yogurt on the side.

KABSA - RICE WITH MEAT

PREP: 15 MINUTES ----- COOK: 1 HOUR 20 MINUTES ----- SERVINGS: 4-6

A traditional, common dish among many Arabs: Arab penninsula, Libya, Middle East

• 6 pieces of lamb with bone
• 1 large onion
• 4 bay leaves
• 6 whole cloves
• 6 whole green cardamoms
• 1 stick of cinnamon
• 1/2 teaspoon carawy seeds
• 2 teaspoon salt
• 1/2 teaspoon crushed black pepper
• 2 tblespoons olive oil
• 2 cups uncooked Uncle Ben's rice
• 1 cup peeled, halved almonds (or slivered)
• 1 cup pine nuts
• 4 tablespoon ghee

1. Cut onion into large wedges (8-10)

2. Heat olive oil in a pot. Add onion, cloves, cardamoms, carawy seeds, and cinnamon. Stir and cook until onion edges start to turn golden yellow. Add meat and stir to coat.

3. Add 6 cups of water, salt and papper to the pot. Bring to boil. Cover and simmer for 50 minutes.

4. Drain broth in a bowl. Move meat to a casserole.

5. Measure 4 cups of the broth in a pot and bring to boil. Add 2 cups of rice and bring back to boil. Simmer covered on low heat for 20 minutes.

6. In a small frying pan, heat ghee and brown almonds till golden. Drain from ghee and sprinkle with some salt. Repeat the same steps for pine nuts. Hide the nuts from your husband or they'll be gone before you serve the food!

7. Serve rice in a plate, garnish with the almonds and pine nuts, and top with meat.

8. Spoon some of the remaining broth over the rice as desired to add flavor and moisture.

For different tasty variations, try substituting chicken or beef for lamb