Gluten-Free Lebanese Breakfast Hashweh

Ingredients

• 1 lb Ground Lamb
• 1.5 cups Basmati Rice
• 3 cups Chicken Broth
• 1 medium Onion
• 0.5 cup Pine Nuts
• 0.5 cup Almonds
• 1 tsp Cinnamon
• 0.5 tsp Allspice
• 0.25 tsp Black Pepper
• 2 tbsp Olive Oil
• 1 tsp Salt

Instructions

1. 1Rinse the basmati rice under cold water until the water runs clear.
2. 2Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. 3Add the ground lamb and cook, breaking it up with a spoon, until browned. Drain any excess fat.
4. 4Stir in the cinnamon, allspice, black pepper, and salt. Cook for another minute until fragrant.
5. 5Add the rinsed rice and stir to coat with the spices and lamb.
6. 6Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7While the rice is cooking, toast the pine nuts and almonds in a dry skillet over medium heat until golden brown and fragrant. Watch carefully to prevent burning.
8. 8Once the rice is cooked, fluff it with a fork and stir in most of the toasted nuts, reserving some for garnish.
9. 9Serve hot, garnished with the remaining toasted nuts.

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