Riz B’Bazella (Pea Rice)
A humble yet delicious dish made with simple ingredients. This fluffy recipe is a timeless staple for everyday family meals.
Prep
10 min
Cook
20 min
Serves
4
Level
Easy
The Ingredients
FOR THE RICE
– 2 cups of rice
– 400 g ground meat (half lamb, half beef)
– 600 g frozen peas
– almonds
– 1/2 tsp of ghee
– 1 tbsp cooking olive oil
– salt
– pepper
FOR THE CUCUMBER YOGURT
– 1kg plain yogurt
– 1 large cucumber
– 2 small cloves of garlic
– handful of dried mint
– salt
Double the rice recipe and enjoy it for two meals. Store the leftover rice in the refrigirator in an airtight container a just reheat it the next day. The cucumber yogurt however is best made fresh for each meal.
The Instructions
1. Wash the rice well and leave it soaking in water.
2. Heat a non-stick pot over high heat and add ghee and olive oil. Add the frozen peas and cook, stirring frequently, until they have all thawed and any excess moisture has evaporated. Season with salt and pepper.
3. Add water to the pot (1,5 cup of water per 1 cup of rice) and bring it to boil. Drain the rice, add it to the pot, season with salt and stir. Once it comes back to a boil, reduce the heat to medium-low, cover, and cook for 20 minutes.
4. While the rice cooks prepare the cucumber yogurt (mix all the ingredients together). Refrigirate until ready to serve.
5. In a frying pan, toast the almonds until lightly golden, then transfer them onto a paper towel.
6. In the same pan, cook the ground meat and season it with salt and pepper.
7. When the rice is done, gently mix in about two-thirds of the ground meat. Spoon the remaining meat over the top and finish with toasted almonds.
Serve with the rice with the chilled cucumber yogurt on the side.
صحتين وهنا