Directions:
- Heat the butter over medium heat and sauté the lamb until brown.
- Remove the meat from pan and keep hot.
- In the same butter, cook the onion until it is soft but not brown.
- Add the nuts and rice and cook for 5 minutes, stirring constantly.
- Add the tomato through the bouillon; the dish will sizzle.
- Stir and cover tightly.
- Reduce heat to the lowest possible heat and cook until the rice is tender and all the liquid absorbed (20-30 minutes).
- Return the lamb to the rice and heat thoroughly.
- Let stand, covered, in a warm place 15 minutes without cooking.
- Sprinkle on parsley or mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.9 Kcal (1565 kJ) | ||
| Calories from fat | 128.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.28g | 22% | |
|---|---|---|---|
| Cholesterol | 33.96mg | 11% | |
| Sodium | 925.11mg | 39% | |
| Potassium | 382.86mg | 8% | |
| Total Carbs | 49.02g | 16% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 12.49g | 25% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.8mg | 16% | |
| Calcium | 32.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 133.63 Kcal (559 kJ) | ||
| Calories from fat | 45.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.1g | 22% | |
|---|---|---|---|
| Cholesterol | 12.14mg | 11% | |
| Sodium | 330.63mg | 39% | |
| Potassium | 136.83mg | 8% | |
| Total Carbs | 17.52g | 16% | |
| Sugars | 0.85g | 10% | |
| Dietary Fiber | 0.82g | 9% | |
| Protein | 4.46g | 25% | |
| Vitamin C | 2.4mg | 11% | |
| Iron | 1mg | 16% | |
| Calcium | 11.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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