Rice and Meat Stuffing

Serves 6-8

1 lb to 1 ½ lb ground beef, ground turkey or ground lamb

5 cups Jasmine or Basmati rice

1 cup pine nuts

1 cup slivered almonds

2 Tbsp salt

1 Tbsp black pepper

¼ tsp saffron (or ground turmeric)

2 Tbsp olive oil

1 tsp cinnamon

1 tsp allspice

1 cup freshly chopped flat-leaf parsley

 

1.   If rice is not pre-rinsed, rinse in cold water.  Place in a saucepan with enough cold water to cover rice and rise about one ½ inch above the level of rice.  Add 2 Tbsp salt and saffron and stir.  Place on high heat, covered and bring to a rapid boil.  Reduce heat to low and cook for 10-12 minutes, until rice is tender.  Fluff with fork and remove from heat. 

2.   Meanwhile, as the rice is cooking, heat 1 Tbsp olive oil in skillet.  Add ground meat and cook until no longer pink, season with black pepper and a light dash of salt.    Transfer meat from skillet to a large serving bowl and wipe clean. 

3.  Heat remaining olive oil and add pine nuts.  Fry them until browned watching carefully so as not to burn them.  Remove the pine nuts and repeat same for the slivered almonds. 

4.   Add the nuts to the meat and mix together.  Carefully add some rice to the meat mixture and toss together, adding more rice as it mixes with the meat.  Sprinkle with chopped parsley and serve immediately with roasted turkey, roasted lamb, or roasted chicken. 

This is a delicious alternative to bread stuffing at Thanksgiving and other holidays.  You will love the blend of flavors and the toasted flavor of the pine nuts and almonds!   Two variations are:   add lightly fried raisins when adding the pine nuts, or add chopped onions to the meat while cooking.  Enjoy!