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Categories:Viewed: 30 - Published at: 6 years ago
Ingredients
- Syrian Allspice - salt
- 4 c. rice (Uncle Bens converted)
- 8 c. chicken broth
- 1 pound butter (lightly salted)
- 2 pound hamburger
- 1/2 pound pignolia nuts
- 1 pound chicken necks & backs (to boil for broth)
- College Inn chicken broth (if needed)
Method
- Boil chicken necks and backs to get the chicken broth.
- Strain the broth till it is clear.
- You should have sufficient broth for 4 c. rice, if not, you can use the College Inn broth to make up the difference.
- (Don't use any water, all broth.)
- Cook the 2 pounds hamburger on top of stove at the same time.
- Heat butter on low flame, till butter is melted and put in pignolia nuts, stirring the nuts often so they do not burn, till they are light brown.
- Remove from heat and let it cold.
- Take the 8 c. of broth and let it come to a boil.
- Pour the 4 c. of rice into the broth and stir just 1 time to make sure it is mixed.
- When it is 3/4 cooked, add in the butter and pignolia mix to the rice.
- Be very careful how you mix it together adding the syrian allspice to taste and salt also.
- (Spices and pignolia nuts can be bought at a syrian oriental market.)
