Basmati Rice with Slow Cooker Beef Shawarma and Cucumber Salad

Have you ever made up a story with children?  My daughters and I play a game where we tell an adventure story together, taking turns by paragraph or sentence. It’s usually quite comical. The other day at the end of lunch, I was trying to wrap up a story for our hero (Bunny) who was in a mess of a time with a mean animal (Eagle) in the forest. I did the best I could to bring it through the climax to a satisfying ending (happily reunited with friends, a feast, dancing you know…all of that). “THE END.” That’s when my oldest goes, “BUT. Bunny didn’t know that there were OTHER mean animals in the forest.” Without looking up from her sandwich the two year old chimes in,”AND MONSTERS.”

They don’t want the story to end so they bring back the monsters. Funny how that works. Also, funny how even a child knows that a good story involves struggle. They saw Bunny triumph past Eagle; what will he do with the nasty Giant Spiders? They want to be thrilled with their hero and picturing Bunny hopping around at a feast is cute but underwhelming. Ultimately, they want Bunny eating carrots and yes, that’s where they will end the story, but not before they see him get through the scary at least a few times.

In some seasons of life it can feel like the monsters just keep coming. Sometimes, they are as many and as big as a two year old can fit into a 10 minute story. As a believer, I know I’m not the hero. Jesus is. And I know He will see me past every monster and through each dark forest. Sure, I don’t get that adventure intoxicated look in my eyes like my kids do when the struggle in the story comes. But with pain in my heart, I know that He’ll show up. That He’s actually never left and that He’s the best spider slaying, mean eagle defeating, Hero there is. I’m part of a story in which I don’t understand or like all the moving parts. But that’s okay. Press on.

All this has WHAT to do with basmati rice, shredded beef and cucumber salad?

Nothing really. Except maybe, that this is comfort food. Meaning, warmly seasoned hot rice with rich, slowly cooked roast beef and cool cucumber salad. This recipe is very little hands on so believe me when I say this is so easy. Let the beef dry brine up to 24 hours to soak up all those spices. If you have a few minutes, definitely brown the roast before putting it in the slow cooker to cook all day.

Right when the house is smelling so good and the hunger is almost set in, chop up your salad and then brown your spices in butter and cook up the rice. If you want, add some hummus, pickles, feta cheese and pita bread. I definitely won’t stop you.

Maybe make this for friend who’s in the middle of a dark forest, right in the scariest part? Or have it for dinner and make up adventure stories with your kids? Warning: there will be monsters. This recipe is my toast…to getting to the part where we get to eat the carrot.

Basmati Rice with Slow Cooker Beef Shawarma and Cucumber Salad

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

• Author: Come Sit At The Table
• Prep Time: 20 mins
• Cook Time: 10 hours
• Total Time: 10 hours 20 mins
• Yield: 6 servings 1x
• Category: Entree
• Cuisine: Middle Eastern

Print Recipe

Pin Recipe

---

Description

RIchly spiced, this Middle Eastern flavored Basmati rice and slow cooked beef with fresh cucumber salad is easy to make with very little hands on time.

---

Ingredients

Scale 1x2x3x

For Slow Cooker Beef Shawarma

• 3 lbs beef chuck roast
• 3 teaspoons sea salt
• 1 tablespoon coriander
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1 teaspoon cumin
• 1/2 teaspoon ginger
• 1/2 teasoon turmeric
• 1/4 teaspoon black pepper

For Cucumber Salad

• 1 lb Persian cucumbers, peel on, chopped
• 1 large tomato, chopped
• 1/3 cup white onion, chopped
• 2 tablespoons each of chopped cilantro, parsley, and mint
• 2 tablespoon olive oil
• 2 tablespoon lemon juice
• Sea Salt to taste

For Rice

• 3 cups basmati rice, rinsed well (rinse until water is clear when poured over rice. This will keep the rice from sticking together!)
• 6 tablespoons butter
• 1 shallot, chopped
• 5 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1 teaspoon coriander
• 4 1/2 cups water
• 2 1/2 teaspoons sea salt

Optional for serving:

• Hummus
• Naan
• Pickles
• Feta Cheese

Cook Mode Prevent your screen from going dark

---

Instructions

For beef:

1. Mix the spices for the beef together and rub into beef. Let sit in fridge up to 24 hours or as long as you have time for.
2. Heat two tablespoons oil in a skillet over medium high heat. Brown beef for two minutes on each side.
3. Cook in slow cooker with 1 and 1/2 cup water over low heat for 8-10 hours.
4. Shred beef before serving.

For Salad

1. Combine all the ingredients and let sit in the fridge for 20 minutes before serving.

For rice

1. Melt butter over medium heat in a large sauce pan. Add garlic, shallot and spices and let cook for 3 minutes.
2. Add rice and stir constantly for 3 minutes.
3. Add water and bring to a boil, turn to low, and cook with the lid on for 15-18 minutes.

To serve

1. You can either serve as a bowl with the rice on the bottom,then meat and topped with the salad. OR you can serve them side by side with hot naan and more condiments.

---

[adrotate group=”1″]