Egyptian Rice (hearts of palm)
Course: Salads u0026amp; Side DishesCuisine: Middle EasternDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
25
minutesCalories
100
kcalTotal Carbs
7
gramsNet carbs
5
gramsFat
7
gramsProtein
2
gramsMy wife originally made this side dish, based on lentil recipe she had seen. Instead of using lentils and white rice, she substituted hearts of palm rice and created this wonderful accompaniment to any Middle Eastern protein dish you might be serving. *see the notes below for extra info
Ingredients
1 medium white onion
2 TB avocado oil (divided)
1/2 TB cumin seed, ground
1 tsp coriander seed, ground
1/2 tsp kosher salt
1/2 tsp sesame seeds
1/4 tsp cinnamon
1/4 tsp fennel pollen (optional)
1 package hearts of palm rice (1.5 cups / 255g)
1/2 cup chicken broth (120mL)
Directions
- Cut the onion in half, dicing half and very thinly slicing the other half.
- Add 1 TB of avocado oil to a skillet over medium heat, then add the thinly sliced onion. Cook, stirring occasionally, until the onions are brown and crispy (about 15 minutes).
- While the onions are cooking, prepare you spice mix, grinding the cumin, coriander and salt into a rough powder in a spice grinder or with a mortar and pestle. Then add the sesame seeds, cinnamon, and (optionally) the fennel pollen.
- When the onion slices are done, remove to a bowl and set aside for later garnish.
- Add another 1 TB of avocado oil to the skillet, then cook the diced onions until they soften (3-5 minutes).
- Sprinkle the seasoning mix into the skillet and allow it to “bloom” in the oil by stirring it in with the onions. This takes only a minute or two and you will really unleash the aroma of the spices.
- Add the hearts of palm rice to the skillet and stir until it is well combined with the onions and spices, then stir in the chick broth.
- Allow to cook for another 5 minutes or until the chicken stock has been absorbed.
- Serve with the fried onions as a garnish.
Recipe Video
Notes
- Nutritional information is based on a serving size of approximately 1/2 cup.
- While you can use pre-ground spices in this recipe, the difference using freshly ground is night and day.
- Fennel pollen is an option “secret” ingredient that I LOVE. It is great in so many dishes because of the subtle flavor it adds and no one can figure out what it is. It’s especially great in Italian sauces, but works well in many Middle Eastern dishes.
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Wonderful recipe! We enjoyed it with sous vide pork loin. Never knew about sous vide until your demonstration.. whole new technique. We just did sous vide bacon, also amazing followed up on smoker. Hearts of palm rice is so good. Thank you to your wife’s creative cooking.