Lebanese Hushwee Rice with Toasted Pine Nuts

A family recipe passed down for generations, Hushwee Rice is a humble Lebanese side dish made with rice and beef flavored with warm cinnamon, clarified butter and toasted pine nuts.

If I had to pick my last meal, it would be a buffet of Lebanese food prepared by my Aunt Paula with a giant bowl of this hushwee rice front and center. While others dream of mashed potatoes and stuffing, this is the dish we beg her to bring to Thanksgiving and Christmas every year.

A family recipe passed down for generations, I knew I had nailed it when my mom recently said my version tasted as good as her sito’s (Arabic for Grandmother.)

Made with clarified butter, warm cinnamon and toasted pine nuts, this irresistible side dish tastes delicious on its own or served with lemony Chicken Tawook and a giant Middle Eastern Green Salad. It is also traditionally served with roasted chicken stirred in the rice mixture.

Honestly, though, you could serve it to me on a platter of mud and I would still clear my plate.

The real star of the dish? A generous helping of pine nuts toasted until nutty and golden brown. This dish is rich, it is aromatic, it is comfort food at its finest. I’ve never met anyone who didn’t love it and I urge you to challenge me on that.

Your fork is waiting.

Lebanese Hushwee Rice with Toasted Pine Nuts

Hushwee Rice is a humble Lebanese side dish made with rice and beef flavored with warm cinnamon, clarified butter and toasted pine nuts.

5 from 2 votes

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Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Course Side Dish

Cuisine Lebanese

Servings 6

Calories 414 kcal

Ingredients

  

1x2x3x

• 4 servings Lebanese Hushwee prepared
• 2 tablespoons clarified butter
• 1/4 cup vermicelli noodles
• 1 cup long grain enriched rice – parboiled rinsed
• 2 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup Diamond of California pine nuts toasted
• minced parsley – to serve

Instructions

 

• Prepare Lebanese Hushwee and set aside.
• While hushwee meat is browning, melt clarified butter in a deep skillet over medium heat. Add vermicelli noodles and toast until deep brown.
• Stir in rinsed rice and cook for 1-2 minutes to lightly toast the rice. Add reserved hushwee to the pan and stir to combine.
• Add chicken broth, salt and pepper to the pot and stir once. Bring to a boil then cover with a lid and reduce heat to low. Cook for 15 minutes, leaving the lid on the entire time.
• Fluff rice and meat with a fork then serve with additional toasted pine nuts and fresh parsley.

Nutrition

Calories: 414kcalCarbohydrates: 38gProtein: 19.9gFat: 20.1gSaturated Fat: 8.8gPolyunsaturated Fat: 11.3gCholesterol: 71mgSodium: 821mgFiber: 1.9gSugar: 1.2g

Keyword hushwee rice

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