Ground Lean Meats
Ground Lean Beef
10 min Preparation
30 min Cooking
4 Portions


  • 454 g (1 pack) Fontaine family ground lean beef
  • 250 ml (1 cup) long grain rice
  • 60 ml (1/4 cup) unsalted butter or as needed
  • 85 ml (1/3 cup) pine nuts
  • 25 ml (1 1/2 Tbsp) dried onion flakes
  • 3 ml (1 1/2 tsp) salt
  • 45 ml (3 Tbsp) lemon juice
  • 25 ml (1 1/2 Tbsp) Lebanese spice blend 7-spice
  • Ground pepper to taste
  • 500 ml (2 cups) veal or chicken stock
  • 165 ml (2/3 cup) pomegranate seeds (optional)


  1. In a small bowl, wash rice well, drain thoroughly and set aside.
  2. In a pot large enough to cook rice, melt half the butter on medium heat, add onion flakes and sautée quickly for 15 seconds, add ground beef and cook until lightly browned (about 5 minutes). Add salt, lemon juice, spice blend and pepper to ground meat. Stir constantly. Add drained rice to the meat mixture and mix until well combined.
  3. Add 2 cups ofveal or chicken stock to the pot and bring to a boil. Reduce heat to low, cover and simmer for 20 -25 minutes, or until liquid has evaporated and the rice is tender.
  4. While rice is simmering, in a small skillet, melt remaining butter over medium high heat. Sautée pine nuts until golden brown. Watch carefully as they can burn quickly. Remove pine nuts and set aside.
  5. When the rice is ready turn off heat and keep covered until ready to serve.
  6. With a large spoon, stir the rice mixture and place on a serving dish.
  7. Garnish with sauteed pine nuts and serve hot as a side dish with grilled lamb or beef.

Side dishes

Tips and Tricks

Pine nuts can be replaced by cashews, pistachios or sliced almonds. Ground beef can be replaced by ground veal or lamb. For a more festive presentation, top the rice with 2/3 cup of pomegranate seeds. This will add an elegant touch to your plate.