Ground beef, rice and yellow split pea boulettes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ¼ | cup | Yellow split peas, rinsed |
| 1 | cup | Short-grain brown rice |
| 1½ | pounds | Lean ground beef |
| 4 | To 5 thin scallions, minced | |
| 2 | tablespoons | Onion(s), grated plus |
| 1 | large | Onion(s), thinly sliced |
| 2 | tablespoons | Dill, minced |
| 2 | tablespoons | Parsley, minced |
| ¼ | teaspoon | Turmeric |
| 1 | teaspoon | Syrian Mixed Spices (pg 75) or ground allspice |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 411 | ||
| Salt and pepper to taste | ||
| 1 | Egg, beaten | |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Butter |
| 1 | cup | Chicken stock |
| 2 | tablespoons | Tomato paste |
| Juice of 1/2 lemon (1 tbs) | ||
| Few grains sugar | ||
| 2 | Sprigs mint plus extra mint to garnish | |
| Lemon slices | ||
Directions
In a 1½-qt. saucepan, bring water and split peas to a boil. Lower heat, cover and simmer for 20-30 minutes or until the split peas are partially cooked. Drain and mix with the cooked rice and set pot aside to cool slightly.
In a large bowl, mix the beef with the scallion, grated onions, dill, parsley, turmeric, Syrian spice, salt, pepper and egg. Add the rice and split pea mixture and combine. Wet your hands and form mixture into 12 balls or boulettes, about the size of a medium apple. Place on waxed paper and chill in the refrigerator while preparing the poaching sauce.
In a 12-inch skillet, heat the olive oil and butter and saut the sliced onions until golden, stirring often. Add the chicken stock. In a small cup, mix the tomato paste, lemon juice and sugar, and add to the skillet. Bring to a boil, add the two mint sprigs, lower heat and simmer, covered, for 5 minutes. Carefully place the boulettes in one layer into the skillet, cover and simmer gently for 10 minutes.
Remove the cover, tilt the pan, and baste the boulettes with the sauce. Cover and simmer again for 20 minutes, basting occasionally.
With a slotted spoon, remove the boulettes to a serving dish. Remove and discard the mint and bring sauce to a boil, uncovered, for 1 minute to reduce it, stirring constantly. Spoon sauce over boulettes and garnish with slices of lemon and sprigs of mint.
Submitted By DIANE LAZARUS On 03-29-95
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