Recipe of the Day
Hashwe - Rice Stuffing
Hashwe is very simple to make, and its ingredient can easily be found. It is famous for its distinctive taste that originates from the use of different seasoning.
- 500 grams minced beef meat
- 3½ cups of rice
- 1/2 cup olive oil (alternatively: canola, corn or sunflower oil)
- 1 teaspoon mixed spice (mixed spices recipe)
- 1 teaspoon ground allspice (1/2 teaspoon of ground cinnamon plus 1/8 teaspoon of ground cloves for each teaspoon of allspice).
- 1 onion
- 6 cups water
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1½ teaspoon salt
- 3 cubes chicken stock (chicken bouillon), crushed
Mix all the rice spices in a dish together with the crushed chicken stock cube
Wash the rice and put it in a sieve for the water to drain.
Meanwhile, heat the oil in a pan and add the onion (small pieces), then add the minced meat, 1 teaspoon mixed spices, and 1 teaspoon allspice. Toss in the pan until meat is done and it’s color becomes light brown. About 5 minutes.
Using your hands, mix the rice spices with the drained rice. While mixing, be sure to have a dish under the sieve so that you can capture any spices that pass through and add them to the pan.
Add the rice mixed with spices to the meat and toss over medium heat for 2-3 minutes. This infuses the spices into the rice.
Add the water, mix well, and cover the pan and let it simmer over medium-low heat until rice is cooked.
If using for stuffing chicken, turkey or lamb, let the rice cool before you stuff it.