From dinners last week, we had a bunch of leftover rice, and an uncooked, but thawed, portion of ground beef so I started looking for a recipe that would use both these ingredients. I found this Lebanese dish in Melange (an international cookbook) which was put together with recipes from international students at the University of Massachusetts Medical School.
The dish was pretty easy and quick to make, although I adapted it a bit since my rice was already cooked. I eschewed the "stick of butter" that the recipe called for in favor of a generous portion of olive oil in which to brown a handful of pine nuts and the ground beef. Once the ground beef was cooked I added 1/2 t. of allspice and 1/2 t. of cinnamon. I added some more olive oil, and then put in the rice and stirred until everything was well mixed and cooked. I made a separate pan using soy-based crumble for our resident vegetarian. The dish was accompanied by a lovely mixed green salad from our CSA farm box, and paired well with our home-made "Cloverfield" red wine.
Everyone seemed to like this, including our daughter's teen-aged guest. All diners were clean-plate rangers for this one.