My mom’s easy recipe using basic ingredients that you can always find. Ruz hashweh (meaning stuffing rice) is traditionally used as a stuffing for either meat or chicken dishes or as a side, but it can be its own meal! It doesn’t take long to make and can last days in the fridge- making it perfect for lazy days or university.
You can use any type of rice, but might have to adjust the amount of water you add (more or less water).
Ingredients
For every cup of basmati rice:
1/2 cup frozen peas
1/2 cup minced meat
1 3/4 cup water
2 tablespoons vegetable oil
Salt and mixed pepper to taste
I usually use 1 cup of basmati rice and that gives me two large meals or three smaller meals that I can eat for 2-3 days.
Method
1. Heat 1 tablespoon of vegetable oil in a large pot on medium heat
2. Add minced meat and use wooden spoon to break it apart then add salt and mixed pepper (I used my Teta’s special pepper and spices mix).
3. Once cooked, add the frozen peas and sauté.
4. Close the pot lid and lower the heat.
5. Once the peas are cooked through, add the water and a tablespoon of oil.
6. Add salt and mixed pepper to taste (I used roughly 1 teaspoon of salt and 1 tablespoon of mixed pepper).
7. Increase the heat to medium/high and close the lid again. Once it boils, taste the liquid- it should be salty and peppery.
8. Add the rice and mix. Make sure to keep it boiling and to close the pot lid.
9. Once you see holes beginning to form on the surface and the water level just below the rice, lower the heat.
10. After around 10 minutes, remove the lid and mix well. Then put the lid back on.
11. After another 10-15 minutes, check on the rice to see if it’s done.
12. Serve and enjoy!
This rice pairs nicely with yogurt and cucumber (tzatziki)- I used greek yogurt, diced cucumber, crushed garlic, and some dried mint.
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