Ruz & Yakhnee Bamya

• Ruz:
• 4 cups Uncle Ben's Original Rice (not instant)
• 1/2 cup vermicilli, broken into small peices (1/4")
• 8 cups water
• 1/2 stick butter
• Yakhnee:
• 2 lbs. whole frozen okra
• 1 large onion, slivered
• 1/2 tsp. cinnamon (to taste)
• 2 crushed cloves garlic
• 2 cans tomato sauce
• 1 can tomato juice
• 1 can tomato paste
• 1 large can whole tomatoes
• 2 lbs. cubed extra lean beef, cut into 1" squares
• 1/2 cup butter
• salt & pepper to taste

1. Saute onions in butter in large (5 quart pot). Place cubed beef in with sauteed onions. Sprinkle with salt & pepper. Put enough water in pot just to cover the meat.
2. Cover & place on med-high heat until meat is braised & tender (most of water will be evaporated)
3. Add garlic, tomato sauce, tomato juice, tomato paste, whole tomatoes, & cinnamon.
4. Let cook on low until juice is thickened.
5. The longer this simmers, the more rich the flavors become. 15 minutes before serving, add okra.
6. Ruz:
7. melt butter in bottom of large pot.
8. Add vermicilli and stir constantly until crispy and browned.
9. Add rice & water.
10. Cover & cook on medium-high for 15 minutes until all the water is evaporated. (do not overcook)
11. To Serve: Spoon Yaknee mixture on a mound of Ruz

uncle ben, vermicilli, water, butter, yakhnee, frozen okra, onion, cinnamon, garlic, tomato sauce, tomato juice, tomato paste, tomatoes, lean beef, butter, salt

Taken from www.epicurious.com/recipes/member/views/ruz-yakhnee-bamya-1264236 (may not work)