Recipes for the Week Ahead, with a gluten-free, super-savory dish destined to become your go-to.
~ Recipes for the Week Ahead ~ When asked what go-to dish I put on "repeat" over a lifetime of cooking, I have to answer this: Lebanese hushweh, a rice pilaf that comes together quickly and easily. This rice dish, beloved by adults and kids alike, starred in my first published food writing in The Washington Post. My later, updated recipe for Mixed-Nut Hushweh includes tips to keep the pilaf from getting mushy, and a mouthwatering salted, buttery mixed-nut topping. And now another update to share right here, after launching my Lebanese 7 Spice blend: I love to season my hushweh (while cooking the ground beef or lamb, at the beginning of the recipe) with a teaspoon or two of the 7 Spice. It adds so much complexity and hallmark flavor we love. | |
| The very definition of Butter Nut: | |
| I use 1/2 cup each of three types of nuts: pine nuts, cashews, and slivered almonds. But any will do.
Then toast them stovetop, Lebanese-style (known as "fried nuts"). P.S. These are so good over ice cream . . .
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| To serve with your hushweh: | |
| Green Beans with Onions and Pomegranate.
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| Lebanese Village Salad. There's apple in there!
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| Pomegranate Molasses. Makes every salad better.
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| Orange Blossom Cream Caramels are back! | | |
Unsubscribe Maureen Abood, c/o 1611 E. Kalamazoo Street, Lansing, Michigan 48912 United States | |
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