Pilaf the Handle
Wine-Braised Ground Beef and Mushrooms with Lemon-Garlic Rice Pilaf
45 minutes
Serves 4
DinnerMiddle EasternGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Tonight we’re steering your rice pilaf into luxurious territory: think Middle Eastern comfort meets a French bistro’s wine-soaked depth. You’ll learn why pilaf technique brings out the best in rice, and how to infuse every grain with lemony, garlicky, buttery goodness.
Equipment needed
- Dutch oven or heavy-bottomed pot
Ingredients
Yield
4
Instructions
- 01In a large heavy pot or Dutch oven over medium-high heat, melt 2 tablespoons of the butter until foaming, then add the ground beef. Cook, breaking up the meat with a spatula, until well-browned and most of the moisture evaporates, about 5-6 minutes.
- 02Add the diced onion and mushrooms. Sauté until the onion is translucent and mushrooms have released their liquid and begun to brown, about 7 minutes.
- 03Stir in the minced garlic, cumin, and cinnamon. Cook 1 minute until fragrant.
- 04Add the rice and stir constantly for 2 minutes, until all the grains are glossy and starting to toast.
- 05Pour in the white wine and cook, scraping up any browned bits from the bottom of the pot, until the wine is mostly absorbed, about 2 minutes.
- 06Stir in the chicken broth, lemon zest, and salt and pepper. Bring to a gentle simmer, then cover and reduce the heat to very low.
- 07Cook, covered, for 18-20 minutes, until the rice is tender and the liquid has been absorbed. Remove from heat and let stand, covered, for 10 minutes.
- 08Gently fluff the pilaf with a fork, then drizzle in the lemon juice and remaining 2 tablespoons butter, stirring in until melted.
- 09Taste and adjust seasoning if needed, then top with chopped parsley before serving.
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