This is one of those comfort foods your grandmother made when you were a kid. In my family, I had only one grandparent living, and she was a great cook. She came over to U.S. from Lebanon and brought with her many amazing middle eastern dishes. Most of them had rice as the staple starch. The this day, I love just about any rice dish, but of course I don’t usually pass up pasta, potatoes and fresh-baked bread either. This recipe was called Top Rice, because you flip the pot upside down and have the beef and cauliflower sitting on top of the rice.
Middle Eastern Top Rice
As you can see I haven’t quite got the hang of the perfect looking top rice. Mine tends to topple a little after coming out of the pot.
The color comes from adding a little ground turmeric to the water. This is something we were taught to do for any rice dish. I don’t think it makes much of a flavor difference, but it looks good, and with all the health benefits I’ve been reading about turmeric, I figure it can’t hurt.
Though my top rice doesn’t look perfect, it really does taste great. So, if you like the idea of beef, cauliflower and rice you should definitely give it a try it.
- 1 pound top round steak cut into small pieces (or ground beef/lamb)
- 1 onion finely chopped
- 1 head of cauliflower broken into 2 inch florets
- 1 cup long grain rice
- ⅛ t cinnamon
- dash of turmeric
- In a heavy saucepan, brown beef and onions in olive oi.
- Add cinnamon, salt and pepper
- Add cauliflower and let brown for 1-2 minutes
- Add rice.
- Mix turmeric with 2¼ cups water.
- Add water to saucepan
- Bring to a boil, then cover and turn heat to low for about 20-25 minutes.
- Remove from heat for a few minutes.
- Remove lid and cover with a large plate.
- Quickly turn upside down and unmold onto the plate.