Spiced Lebanese Pine Nuts And Raisins Rice With Turkey Recipe

Posted on
Spiced Lebanese Pine Nuts and Raisins Rice with Turkey
Photo by Maria Teresa Jorge

Serves 6 – 8

1 1/2 cup long grain rice
3 cups hot water
2 shallots finely chopped
2 garlic cloves very finely chopped
1 tablespoon fresh mint finely chopped
4 tablespoons butter
1/2 cup golden raisins
1/2 cup Pine nuts lightly toasted
1 cup shredded apple
2 teaspoons golden sesame seeds
1/4 stick cinnamon (optional)
2 cloves
6 black peppercorns
1/2 teaspoon all spice
1/2 teaspoon ground nutmeg
salt
2 cups shredded roasted turkey or roasted chicken warmed up, bones and skin removed
1 teaspoon Sumac

Chopp the shallots very finely.

Chop the garlic cloves finely, removing the inner green part.

Wash the fresh mint, pat dry and chop the leaves finely.

Wash the rice until the water comes out clean. Put the rice in a sieve and let drain.

Bring the water to a boil and warm.

In a pan with a tight fitting lid, over medium heat, add the butter, the chopped shallots and stir until shallots are translucent. Add the rice, stir very well to coat with the butter, add the chopped garlic, the shredded apple, the raisins, the cinnamon stick and the spices except for the sumac, mix to blend all the ingredients

Add the hot water. Season with salt and bring to a boil. Reduce the heat to the minimum and cover, allowing to simmer gently for 17 minutes – DO NOT open the lid or stir the rice during this time.

Turn off the heat, and allow to rest for a further 5 minutes without stirring the rice.

Fluff up the rice, add the pre-warmed shredded turkey, the sesame seeds, the toasted pine nuts and mix well to incorporate everything, put the lid on again and let sit 10 minutes in a warm place or wrapped with newspaper (original recipe) to keep warm.

Sprinkle with Sumac and garnish with the chopped mint and serve.

Source: food52.com
By Maria Teresa Jorge

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *